BBC GoodFood - July 2014 UK

Berry yogurt pops
Gorgeously grown-up lollies

Orange & apricot loaf cake
Simple summer bake
Spicy squid pakoras
Pick, dip & eat
Cook now or plan ahead
New ways to share
WCook pizza on the barbecue WLazy garden lunch in the sun
WSummer party bites WPicnic scones & pies
Authentic Pulled pork
with brioche buns
& BBQ sauce
Love
our
sunshine
recipes
THE GOOD LIFE?
Keep bees; forage for food;
take a summer course
RAYMOND BLANC
Sea bass for 2: step-by-step
NEW FAMILY MEALS
5 midweek suppers for 30
EAT YOURSELF HEALTHY! 9-DAY SUMMER DIET
27 NEW RECIPES W Feel lighter W Glowing skin WBeat bloating
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bbcgoodfood.com 95
plan Shape up for your holiday with this quick-results eating plan designed to make
you feel lighter, brighter, and more energetic in just nine days. Thoroughly
tested and approved by our nutritional therapist, its also absolutely delicious
Summer
healthy
diet
Just
9 days
to feeling
fabulous!
INSIDE
100%
homemade
PLUS PLUS
JULY 2014
JULY 2014 bbcgoodfood.com 3
Dear
subscriber
July 2014
Gillian Carter, Editor
It can be easy to forget what
time of year it is in the Good
Food ofce. We work several
months ahead, so right now
our Test Kitchen is packed with
out-of-season produce as we
create dishes for late summer
and autumn issues.
As for our own magazines
seasonality, opinions are divided on whether it lands on
your doormat in plenty of time to plan ahead or way
too early! (Let me know your thoughts.) However,
regardless of the date on the cover, we always make
sure theres plenty to cook and eat in the issue the
moment you receive it. We want you to get the best of
both worlds, as well as the best recipes for all your meals.
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Q FOOD AND DRINK
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Q EDITOR OF THE YEAR:
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Q DIGITAL MAGAZINE
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V Kick off summer in style with these tasty nibbles (p72).
W Well worth the effort this month is our stunning Cherry,
rose & pistachio Pavlova traybake (p26).
s YOU CAN SAVE money on your brilliant-value
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Sponsored by:
Authentic Pulled pork with brioche buns &BBQsauce
The good life? Keepbees; foragefor food; takeasummer course
Raymond Blanc Restaurant-stylesea bassfor 2: step-by-step
Eat yourself healthy 9-daysummer diet 27newrecpes
Thank you for subscribing to the magazine
: Cook pizza onthe barbecue : Lazygardenlunchinthe sun : Summer partybites : Picnic scones &pies
Love our sunshine recipes
All testedintheGoodFoodkitchen
Guaranteed to work first time
100% homemade
JULY 2014
LETS EAT MORE SQUID s GIANT STRAWBERRY SHORTCAKE s SPICED APRICOT CHUTNEY s GINGER BEER CHICKEN & RIBS
JULY2014
4 bbcgoodfood.com JULY 2014
Everyday In season
Weekend Healthy
Contents July 2014
O On our cover this month
88
49
66
111
Peach & red berry
ice cream cake
A taste of
the good life
Layered houmous &
griddled vegetable salad
Pistachio nut & spiced
apple bircher muesli
20 Luscious fruits
British berries, cherries and currants are at
their best right now make the most of them
with these new recipes
31 Lets eat more Squid
37 Store the seasons Spiced apricot chutney
39 Pizza on the BBQ
Its the hot new way to cook it!
45 Seasonal & local
Veg box ideas, plus a foodie trip to Penrith
53 Easy dinner for one Sticky teriyaki salmon rice
54 Make it tonight
Simple suppers for busy weeknights
62 Feed 4 for 30
Plan your midweek cooking with our
great-value recipes, plus shopping list
65 Satisfying salads
Fresh ideas for main-meal salads
71 The summer collection
Good food to eat in the great outdoors
18 all-new recipes for barbecues, picnics,
parties and alfresco lunches
91 Giant strawberry shortcake
Step-by-step to a gorgeous cake from
Great British Bake Off winner Frances Quinn
95 Exclusive 9-day healthy diet plan
Brand-new recipes to help you feel lighter and
more energetic, and to give your skin a boost:
satisfying breakfasts, lunches and dinners,
plus guilt-free snacks
Q Each month BBC Good Food
magazine brings you delicious,
brand-new, reliable recipes.
Q Every recipe in the magazine
whether by a TV chef, from a book
or created by our team is tested
and re-tested (most in our own Test
Kitchen) until we are condent that it
will work rst time for you at home.
For more information, see page 144.
Q We make the most of fresh,
seasonal produce and give helpful
costs per serving on many recipes.
Q Our recipes include vital
nutritional information, so you
can check the calorie, fat, sugar and
salt content at a glance.
Q Youll also nd expert advice and
practical tips all designed to help
you achieve great results in the kitchen.
Q Visit our website for more recipes
and advice: bbcgoodfood.com
Our
promise to you
Even more
Q BBC Good Food magazine is also published in Bulgaria,
Hungary, India, the Middle East, Romania and Singapore
Plus
Search
our recipe
website
for more inspiration at
bbcgoodfood.com
BBC Easy Cook is full of quick, money-saving
dishes, including many that can be on the table in
30 minutes or less. On sale now, only 2.30!
Great-value everyday recipes
Dont miss your last chance to save
15% off tickets to the BBC Good
Food Show Summer at the NEC
Birmingham, 12-15 June (see page 125).
The iPad edition has everything you
love about BBC Good Food and more!
Digital cook cards, exclusive videos,
personalised shopping lists Download
it today from the Apple App Store.
Check out our great range of cookbook
apps with recipes, tips and cooking
tools, from healthy baking to one-pots.
Download them on iPhone or Android.
Collect our handy
cookbooks, each
featuring 101
Sunday lunches
from the Good Food team,
4.99 each.
Berryyogurt pops Gorgeously grown-uplollies Orange&apricot loaf cake Simplesummer bake Spicysquidpakoras Pick, dip&eat
Cooknoworplanahead
New ways to share
: Cook pizza onthe barbecue : Lazygardenlunchinthe sun
: Summer partybites : Picnic scones &pies
with brioche buns
&BBQsauce
Love
our
sunshine
recipes
THEGOODLIFE?
Keepbees; foragefor food;
takeasummer course
RAYMONDBLANC
Seabassfor 2: step-by-step
NEWFAMILYMEALS
5midweeksuppersfor 30
EATYOURSELF HEALTHY! 9-DAYSUMMERDIET
27NEWRECIPES: Feel lighter: Glowingskin: Beat bloating
plan Shape up for your holiday with this quick-results eating plan designed to make you feel lighter, brighter, and more energetic in just nine days. Thoroughly tested and approved by our nutritional therapist, its also absolutely delicious
Summer healthy diet
Just 9 days to feeling fabulous!
PLUS
INSIDE
100%
homemade
JULY 2014 3.90
Cook school Good reads
Every month
Reader offers
Cover recipe
JENNIFER JOYCE
Photograph
DAVID MUNNS
Food styling
LIZZIE HARRIS
Styling
JENNY IGGLEDEN
GoodDeals
Save up to
300 in this
issue of
40
71
92
Garlic pizza with tomato
& mozzarella
The summer collection:
18 alfresco recipes
Frances Quinns Giant
strawberry shortcake
16 Distinctively Donna Meet the cookery writer
who epitomises modern Australian food
49 A taste of the good life
Dream of being self-sufcient? Take a course
and discover whats really involved
122 My kitchen Supper club pioneer Kerstin Rodgers
117 Do it better Prepping and cleaning squid
118 Raymond Blancs sh course Masterclass
120 From our kitchen
Practical advice from the Good Food team
learn about tagines, plus Barneys butchers
block and cookbook reviews
121 NEW SERIES Trendspotter
Innovative ways to avour food
Find our
cover features
p13 Cover recipe: BBQ pulled pork
p39 Pizza on the barbecue
p71 Recipes to share outdoors
p95 Summer healthy diet plan
p118 Raymond Blancs sea bass
Multi-tasking
stand mixer
SAVE 65%
p115
Top-quality
meat
SAVE OVER
50%
p130
Elegant Viners
cutlery sets
SAVE OVER 50%

p128
6 Recipe index
8 Menu planner
10 This month were Feeling Franglais!
13 Our cover recipe
BBQ pulled pork and Brioche buns
51 In next months issue Sneak preview
68 BBC Good Food subscriber offers
127 Hollys trolley Best food and wine buys
129 Update your salads
New leaves, healthier dressings
131 TV recipes As seen on screen
139 Classied advertisements
144 From your kitchen
Your letters and photos
144 Get the best from our recipes
146 Reader recipe Orange & apricot loaf cake
Every month, BBC Good Food readers get to be the rst to
cook some of our brand-new recipes before they appear in the
magazine. We send them the recipes and pay for the ingredients,
then they test the dishes in their own kitchens and give us their
verdicts. Read their comments on our recipe pages.
Jen Rail, from Farnham, enjoys making Sunday
roasts for friends. Her favourite chef is Hugh Fearnley-
Whittingstall and her best dish is Beef bourguignon.
Kieran Prout is from Powys, Wales. He loves baking
and his signature dish is his own recipe for Chocolate
beer bread. He also likes making one-pots and stews.
Heidi Mallett, from Norwich, bakes at weekends and
likes to experiment with different designs. Her favourite
cooks are Mary Berry and Paul Hollywood.
Matt Cooke is from Bury. He mostly cooks healthy
food, but likes to indulge occasionally, and says
you cant beat a bar of dark chocolate.
Introducing this
months taste team
Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Elizabeth Galbraith
PA to Gillian Carter and Ale Lewis
Emma Bales
Food editor Barney Desmazery
Assistant food editor Cassie Best
Cookery assistant Katy Gilhooly
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Designer Suzette Scoble
Picture editor Gabby Harrington
Production editor/Chief sub-editor
Jo Gately
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Staff writer Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Helen Barker-Beneld,
Sara Buenfeld, Oli Grifn, Emily Kydd,
Gary Lockerby, Alice Payton,
Imogen Rose, Todd Slaughter,
Jenny Wackett, Joanna Zenghelis
Publishing director Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@immediate.co.uk
Subscriptions director Jess Burney
Senior direct marketing manager
Emma Shooter
Subscriptions marketing manager
Lynn Swarbrick
Digital marketing manager Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Group head Brand Solutions
Nicola Shubrook
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive
Abigail Snelling
Brand Solutions coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press ofce Toby Hicks
Licensing & Syndication
international@immediate.co.uk
Chairman Stephen Alexander
Deputy chairman Peter Phippen
CEO Tom Bureau
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Group head Digital sales
James Florence
Magazine editorial advisers
Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
BBC Worldwide, UK Publishing
Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik
uk.publishing@bbc.com
Almond nut butter 97
Aubergine & pomegranate atbreads 72
Avocado & strawberry smoothie 102
Cinnamon crpes with nut butter, sliced
banana & raspberries 97
Eggy spelt bread with orange cheese &
raspberries 113
Grapefruit mojitos 72
Green gazpacho 85
Harissa beef skewers with avocado dip 72
Homemade chipotle molasses BBQ sauce 15
Mini prawn & sweetcorn cakes 72
Minty pineapple smoothie 107
Mushroom & basil omelette with
smashed tomato 101
Peas & beans with crunchy croutons 88
Pistachio nut & spiced apple
bircher muesli 111
Poached eggs with smoked salmon
and bubble & squeak 112
Red berry coulis 88
Rye bread with almond butter & pink
grapefruit segments 109
Speedy currant & port sauce 26
Spiced apricot chutney 37
Vanilla-almond chia breakfast bowl 104
Salads & sides
Asparagus salad with a runny poached
egg 98
Barbecued squid salad 35
Crunchy mozzarella salad 112
Heirloom beetroot & feta salad 82
Hot-smoked salmon & grapefruit salad 66
Italian-style salad with crisp pancetta 66
Layered houmous & griddled vegetable
salad 66
Roast new potato salad with caper &
tarragon dressing 81
Sugar snap pea, avocado & orange
salad 83
Tangy cabbage slaw 15
Thai chicken salad 66
Tuna, sweetcorn & pea salad in Baby Gem
lettuce wraps 101
Warm sausage & broccoli pasta salad 63
This months recipes
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
Fish & seafood
Crispy Asian salmon with stir-fried noodles,
pak choi & sugar snap peas 105
Flaked salmon salad with honey dressing 107
Lemon, fennel & prawn pizza 42
Pan-fried sea bass with ratatouille
& basil 118
Prawn, butternut & mango curry 98
Roast sea bass & vegetable traybake 55
Seafood, pineapple & coconut kebabs 76
Smoked mackerel pt platter 113
Spicy squid pakoras with coconut
yogurt dip 32
Sticky citrus & mustard glazed salmon 88
Sticky teriyaki salmon rice 53
Tender summer squid with chorizo & aoli 32
Tuna tartare with chilli, ginger & sesame 135
Vegetarian dishes
Asparagus salad with a runny poached
egg 98
Aubergine & chilli tagliolini 57
Chana masala with spinach 111
Creamy tomato risotto 62
Falafels with houmous & tabbouleh 103
Garlic pizza with tomato & mozzarella 40
Goats cheese & caramelised onion frittata
with a lemony green salad 107
Green gazpacho 85
Grilled spring onion, asparagus & courgettes
with white beans & basil dressing 133
Pesto pizza with aubergine & goats cheese 41
Slice of frittata with nutty green salad &
balsamic dressing 109
Smoky mushroom burgers with roasted
garlic mayo 76
Stuffed Moroccan pitta 104
Tear-and-share stuffed deli rolls 80
32
101
Want to be one of our Taste Team testers? Write to CJ Jackson
at the address on p145, or email CJ at goodfood@immediate.co.uk.
Breakfasts, drinks,
starters & sauces
For recipes, go to
bacofoil.co.uk
Strength you can trust
Want to share your tips with us?
Tel us on Twiter @Ilovebacofoil
or at
facebok.com/ilovebacofoil
Recipe Tips
and Ideas
Fish-Fingers
Lightly toast ciabatta
bread and place in a
food processor to make
your own homemade
breadcrumbs for coating
your fish-fingers.
Chicken
Drumsticks
Place fresh lemon
zest, juice, garlic, olive
oil and herbs in your
roasting bag for a
zingy flavour.
Chocolate
Brownies
Add some dried sour
cherries to your
brownies mixture for
extra flavour and to
keep them moist.
Fruit Salad
Add lime juice and
freshly chopped lemon
balm or mint to your
fruit salad to add
freshness and flavour.
Meat
MAKE OUR COVER RECIPE BBQ pulled pork and Brioche buns 13
Blue cheese & pancetta pizza with grilled peaches 42
Chorizo in red wine 138
Chorizo pizza with peppers & Manchego 43
Creamy asparagus puffs 59
Marinated grilled lamb cutlets with creamed corn 114
Masala meatball curry 62
Pork, apricot & pistachio pies 79
Sausage & herb stuffed courgettes 63
Spiced lamb kebabs with pea & herb couscous 54
Spinach omelette chapati wraps 63
Baking & desserts
Basic pizza dough 40
British strawberry & elderower sundae 24
Cherry Bakewell scones 25
Cherry brownie babycakes 25
Cherry, rose & pistachio Pavlova
traybake 26
Frozen berry & ginger nut yogurt
pops 26
Giant strawberry shortcake 92
Lemon drizzle scones 80
Mousse au chocolat orange with orange
liqueur and choc-dipped physalis 124
Orange & apricot loaf cake 146
Peach & red berry ice cream cake 88
Raspberry caramel ombre cake 22
Raspberry, chocolate & hazelnut toastie 22
Rhubarb & strawberry crumble sundae 132
Rustic strawberry tart 24
Salted almond snaps 28
Strawberry panna cotta 28
Very-berry oat crumble 26
63
111
114
22
59
60
25
Poultry
Cajun grilled chicken with lime black-eyed bean salad
& guacamole 110
Chicken & olive casserole 60
Chicken wrap with sticky sweet potato, salad leaves &
tomatoes 103
Ginger beer chicken & ribs 76
Lemon & garlic roast chicken with charred broccoli & sweet
potato mash 102
Lemony chicken skewers, herbed new potatoes & apple
coleslaw 112
Open rye sandwich with chicken & avocado 111
Poached corn-fed chicken with panache of vegetables 138
Quick orange & lemon chicken with perfect steamed rice & stir-fried
Chinese greens 136
new recipes for
you to try at
home
83
JULY 2014
Try our Sweet PotatoPakora.With satisfyingGrrr,
healthy mmm and a braverwith flavour bite,GreatFood
isfortrue flavourtariansthat s everyoneapartfrom
those thatlike bland!Discover the Great Foodrangeat
Ocado and inthechillerat leading supermarkets.
www.greatfooduk.com @greatfood_uk facebook.com/GreatFoodUK
Available from
Menu
July
Curry night with friends for 4
Pan-fried sea bass with
ratatouille & basil p118
Spicy squid pakoras with
coconut yogurt dip p32
Prawn, butternut & mango curry
double the recipe p98
Masala meatball curry p62
Light lunch with the girls serves 4
Frozen berry & ginger nut yogurt
pops p26
Green gazpacho p85
HOMEMADE
FLATBREAD
Want a change from naan bread?
Cook the pizza base recipe from
our feature (p40) on a griddle
pan, and top with garlic and chilli
butter for a tasty alternative.
WHAT TO DRINK
Vinho Verde is Portugals
classic sunny white, perfectly
peachy and zesty with a summer
lunch. Try Quinta de Azevedo
2013, 11% (down to 5.99 each
when you buy 2 bottles from
1 July-4 August, Majestic).
W
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planner
JULY 2014
Lemon drizzle scones, p80
Inspiration for your entertaining four
menus using recipes featured in this issue
Fire up the BBQ! Menu for 6
Strawberry panna cotta with
Salted almond snaps p28
Ginger beer chicken & ribs p76
Summer afternoon tea party for 8
Tear-and-share deli stuffed rolls p80 Pork & pistachio pies p79
Orange & apricot loaf cake p146
Barbecued squid salad p35
Chorizo pizza with peppers
& Manchego p43
JULY 2014
As the Tour de France heads to the UK, Holly Brooke-Smith does some Continental shopping
Feeling Franglais!
This month were
Cookery treasures
s (OLLY "ROOKE3MITH, our staff writer,
was given a copy of Mrs Beetons Book
of Household Management by her
grandmother recently. The hefty manual
includes 74 detailed chapters on classic
British cooking (such as game, baking and
preserves) but it
also tackles
India and
Canadian
dishes. Theres
some
fascinating
advice on the
latest electrical gadgets, tips for instructing
house staff and an entire chapter dedicated
to several ways to fold a napkin!
s Deputy editor Elaine Stocks found an
O-Level Cookery textbook, by P M Abbey
& G Macdonald, from the Seventies while
she was clearing out
cupboards at her
mothers house.
There are chapters
devoted to hors
doeuvres and
gelatine, but also
nutrition, and the
science of cooking, as well as
helpful diagrams detailing cuts of
meat and how to cook them.
s We also came across The Art
of Icing, published by the Stork
Margarine Cookery Service in
1953, a manual with instructions
for perfect cake decoration
(bakewithstork.com). In fact,
they look remarkably similar to
the icing tips that Cassie Best,
our Assistant food editor, shared
with readers last year some
things never change!
Do you have any recipe
books or cookery manuals
from your childhood, or
earlier? Wed love to see
a photo and hear your
stories. Get in touch at
enquiries@bbcgood
foodmagazine.co.uk.
Zinc cutlery holder, 21.50,
boutiqueprovencale.co.uk
Bicycle Made for One
biscuit card, 9,
biscuiteers.com
Laguiole French
cheeseboard set, 30,
roullierwhite.com
Weve been indulging in some kitchen nostalgia at Good Food this month.
Tour de
France
Saturday
5 July
The Tour de France arrives in
Leeds on Saturday 5 July and
nishes in London on 7 July.
Visit letour.yorkshire.com.
Bonne Maman
apricot
compote,
3.69, Waitrose
Baguette
guillotine, 39.80,
divertimenti.co.uk
Maille mustard
with white wine,
16, maille.co.uk
Wooden six-bottle storage crate,
38, notonthehighstreet.com
Allo Allo tea
towel, 9.95,
hunkydory
home.co.uk
Falcon enamel
tumblers, 5.99 each,
falconenamelware.com
Chip & dip bowl
set, 15, Waitrose
P
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,

S
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S
T
O
C
K
Berryyogurt pops
Gorgeously grown-uplollies
Orange&apricot loaf cake
Simplesummer bake
Spicysquidpakoras
Pick, dip&eat
Cooknoworplanahead
New ways to share
with brioche buns
&BBQsauce
Love
our
sunshine
recipes
THEGOODLIFE?
takeasummer course
RAYMONDBLANC
Seabassfor 2: step-by-step
NEWFAMILYMEALS
5midweeksuppersfor 30
EATYOURSELF HEALTHY! 9-DAYSUMMERDIET
27NEWRECIPES: Feel lighter: Glowingskin: Beat bloating
JULY 2014 bbcgoodfood.com
plan Shape up for your holiday with this quick-results eating plan designed to make you feel lighter, brighter, and more energetic in just nine days. Thoroughly tested and approved by our nutritional therapist, its also absolutely delicious
Summer healthy diet
Just 9 days to feeling fabulous!
INSIDE
100%
homemade
PLUS PLUS
JULY 2014 3.90
Brioche buns
EASY

MAKES 16 small buns or 12 larger ones
PREP 15 mins plus up to 3 hrs rising
COOK 20 mins
250ml/9 oz warm water
2 tsp dried yeast (not fast-action)
3 tbsp warm milk
2 tbsp golden caster sugar
450g/1lb strong our, plus extra
for dusting
4 tbsp unsalted butter, softened
2 large eggs, plus 1 beaten egg,
for glazing
sesame seeds, for sprinkling
PER BUN (16) 163 kcals, protein 5g, carbs 22g,
fat 6g, sat fat 2g, bre 1g, sugar 3g, salt 0.3g
American food writer Jennifer Joyce shows how to master this BBQ classic
now a huge trend, complete with authentic accompaniments Photographs DAVID MUNNS
Our cover recipe
This American classic, originally from South Carolina, is all
the rage for a good reason its insanely delicious. The meat
is slow-cooked over a charcoal pit until it falls apart, then
shredded or pulled and piled onto a soft brioche bun with
BBQ sauce, pickles and crisp slaw. Few of us have a re pit
or a barbecue large enough to slow-cook or smoke the meat,
however its easily done in an oven at a very low temperature
Pulled pork in
brioche buns
with BBQ sauce
& slaw
BBQ pulled pork
EASY

MAKES enough for 16 buns with leftovers
PREP 10 mins COOK 5 hrs 10 mins
2.5kg/5lb 8oz boneless pork shoulder,
skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentn)
2 tsp mustard powder
1 tsp each garlic salt and onion salt
1 tbsp liquid smoke (optional,
see p121)
TO SERVE
16 Brioche buns (see recipe, above),
Tangy cabbage slaw, Homemade
chipotle molasses BBQ sauce (see
recipes on p15) and sweet-and-sour
pickled cucumbers from a jar, sliced
PER SERVING 251 kcals, protein 26g, carbs none,
fat 16g, sat fat 5g, bre none, sugar none, salt 0.8g
1
Mix the warm water, yeast, warm
milk and sugar in a bowl. Let it stand
for 5 mins until it becomes frothy
this is how you know the yeast is working.
2
Tip the our and 1 tsp salt into a large
mixing bowl, add the butter and rub
together with your ngertips until the
mixture resembles ne breadcrumbs.
3
Make a well in the centre of the
buttery our and add the warm
yeast mixture and the eggs.
4
Use your hands to mix it into a sticky
dough dont worry if the mixture
feels a little wet at this stage, it will
come together when kneading. Tip the
dough out onto a oured work surface.
5
Knead the dough for 10 mins by
stetching it on the work surface
it will still be very sticky at this
stage but dont be tempted to add too
much our.
6
The dough is ready when it feels soft
and bouncy this means that the
gluten strands have developed.
Place in an oiled bowl, cover with cling lm
and set aside to rise for 1-3 hrs or until
doubled in size.
7
Once the dough has doubled in size,
knock the air out and knead again
for 2 mins. The dough should be
much less sticky now, but add a little our
if it needs it.
8
Divide the dough into 12-16 even
pieces. Roll into balls and arrange on
lined baking trays. Loosely cover
with oiled cling lm and leave for about
1 hr or until doubled in size again. Heat
oven to 200C/180C fan/gas 6 and place
a shallow baking tray at the bottom.
9
Uncover the trays, brush the buns
with egg and sprinkle with sesame
seeds. Pour a cup of water into a
baking tray at the bottom of the oven to
create steam (see Tips for success, above
right). Bake for 20 mins or until golden,
then leave to cool on a wire rack.
FIRST MAKE THE BUNS
The rising time for the buns can take up to three hours, depending on the
temperature of your kitchen. In a warm kitchen, rising may take only an hour.
TIPS FOR
SUCCESS
s You can also
make the dough
in a stand mixer
just follow the
same method
as by hand.
s Oiled hands and
a dough scraper
will come in handy
when moving and
shaping the dough.
s Adding steam to
the oven keeps the
buns moist while
cooking, giving
a softer crumb.
if you prefer
a crustier bun,
simply leave out
the cup of water.
s The buns can be
made up to 1 day
ahead. Once
cooled, store in an
airtight container
until needed.
Homemade chipotle
molasses BBQ sauce
EASY

MAKES 400ml PREP 10 mins
COOK 20 mins
Heat 1 tbsp olive oil in a large saucepan.
Add nely chopped small onion and
2 chopped garlic cloves, and cook
for 5 mins or until soft. Add 100ml apple
cider vinegar, 85g dark soft brown
sugar, 1 tsp each mustard powder,
smoked paprika and celery salt,
2 tsp hot chilli powder, 1 tbsp
Worcestershire sauce, 2 tsp chipotle
paste, 2 tbsp tomato pure, 1 tbsp
liquid smoke (optional, see p121),
350ml passata and 75ml black treacle.
Bring to the boil, turn down to simmer
for 15 mins, then leave to cool.
PER TBSP 20 kcals, protein none, carbs 4g,
fat none, sat fat none, bre none, sugar 4g, salt 0.1g
1
Heat oven to 150C/130C fan/gas 2.
Rub the pork with 2 tbsp of the olive
oil. Heat a large non-stick pan until
very hot and sear the pork on all sides
until golden brown.
3
Add 1 cup of water to the roasting
tin, cover very tightly with foil and
cook for 5 hrs or until almost
falling apart.
4
Drain the juices from the meat into
a measuring jug. Shred the pork
using 2 forks, discarding the fat.
2
Place the meat on a wire rack in
a roasting tin. Mix the paprika,
mustard powder, garlic and onion
salt, and some black pepper with the liquid
smoke, if using. Brush all over the meat.
6
To assemble, pile the meat
into the halved brioche buns,
spoon over the BBQ sauce,
top with coleslaw and pickles, and
sandwich together.
5
Skim off the fat from the juices.
Mix 125ml of the juices with 4 tbsp
BBQ sauce (see recipe, below)
and pour over the meat. Keep warm
until serving, or reheat.
Tangy cabbage slaw
EASY VIT C
1 OF 5
A DAY
MAKES enough for 12-16 buns
PREP 15 mins NO COOK
This adds freshness and crunch to
the softness of the buns and meat
a heavenly combination.
Whisk together 250ml mayonnaise,
zest and juice 1 lemon, 2 tbsp cider
vinegar, 2 tbsp wholegrain mustard
and 1 tsp celery salt in a small bowl,
then season generously.
Add head white cabbage and
head red cabbage, both very thinly
sliced, 2 julienned carrots, 1 large diced
red onion and 2 thinly sliced sticks
celery. Mix well and refrigerate. Can
be made up to 1 day ahead.
PER SERVING 262 kcals, protein 2g, carbs 8g,
FOR THE PORK
To help the spices penetrate the meat, the skin on the pork shoulder needs to be removed before you start,
but a layer of fat is ne. Ask your butcher to do this for you, or do it as soon as you start to prep the meat.
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Made
the
recipe?
Wed love to
see your photos.
Send them to
the addresses
on page 145.
Donna Hay, a household name in Australia, creates simple, modern recipes that look beautiful and are suffused
with sunshine. She has her own magazine, TV series and shop in Sydney. Cassie Best meets a food phenomenon
How did you learn to cook?
My grandmother taught me. Im
the youngest of three girls, and my
sisters and mum werent keen cooks,
so I took on that role. Like most
grans, mine rst taught me to make
cakes, then we moved on to dinners.
She had an incredible garden, and
she would send us girls out to pick
fruit and veg in the morning, then
wed spend the afternoon cooking.
Your latest book is about
enjoying food while staying t
what gave you the idea?
Its how Ive always eaten really, at
least Monday to Friday. My days are
very busy, so I need nutritionally
lling foods to keep me going until
the end of the week. But Im no saint,
there are always cakes in the test
kitchen. Youve got to have a balance,
so I treat myself at weekends.
What inspires your recipe ideas?
Everything! When youve got
a creative brain youre inspired by
everything from a shopping trip to
a dish youve eaten. Sometimes I start
with a blank piece of paper and put
avours together on the page.
Do you still nd time to write
recipes and do food styling?
Yes, and its my aim to do more
styling this year. I live close to my
ofce in Sydney, and Im there most
days. Were a team of 12 on the
magazine, so I still spend a big part
of my time writing recipes, designing
or food styling for photo shoots.
How has having children
changed your cooking?
I have two boys. One is quite
adventurous when it comes to food,
however the other is a fussy eater so
we have a house rule that you have to
try something at least once. I went
through a stage of cooking a small
repertoire of recipes, because the kids
liked them, but that got boring. So
now I cook what I fancy, and if they
dont want to eat it, they dont have to.
Whats in your fridge?
Lots! I often have impromptu dinner
guests, so I need ingredients to make
something quick and tasty cheeses,
olives, lemons, herbs and salad leaves.
Plus, Asian chilli jam and caramelised
onion relish you can smear these over
chicken or lamb for a real avour kick.
Your biggest achievement?
Running a business, while raising
two boys and writing 24 books with
more than four million copies sold.
Donna Hays latest
book, Fresh and
Light, is out now
(18.99, Hardie
Grant). Buy the
book for just 16.99.
Call 01326 569444,
p&p is free. Or
buy online at
sparkledirect.
com/goodfood
Distinctively Donna
QUICK
BITES
Favourite cuisine
Asian avours,
also Moroccan
and Turkish.
Anything with
tahini, preserved
lemon and sumac.
Kitchen gadgets
Really basic things
like a good zester,
a palette knife
and I love my
stick blender.
Guilty pleasure
Im an ice cream
girl. I live near an
amazing gelato
shop, which has
crazy avours
like salted
caramel & white
chocolate or
coconut & lychee.
Coming up
Some new
designs with
Royal Doulton
and another
cookbook, with
a TV series to
go alongside.
Donnas signature style
Her innovative approach to food has
been hugely inuential Donnas
recipes are quick and easy, and
generally photographed on white plates.
Her look combines the aspirational
with the practical, all shot through
with a dose of Aussie sunshine.
I started out as a freelance food
writer, then moved on to interiors
magazines, working as a stylist.
I got frustrated when the ideas in my
head didnt come through on the page;
I wanted everything to be beautiful.
So I started jotting down how
I would like my perfect food magazine
to look, I organised meetings with two
publishers and they went for it. Its all
a bit of a blur now, as I only had eight
weeks to get that rst issue out!
I think food styling is an art, you
cant really teach it its deciding on
how you think something looks good
on a plate. One thing I would say is:
keep it simple and use white plates.
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Fruit & veg
s Apricots
s Aubergines
s Beetroot
s Blackberries
s Blueberries
s Broad beans
s Carrots
s Cherries
s Courgettes
s Cucumbers
s Currants (black,
red, white)
s Fennel
s French beans
s Globe artichokes
s Gooseberries
s Kohlrabi
s Lettuce
s New potatoes
s Onions
s Radishes
s Raspberries
s Rhubarb (outdoor)
s Runner beans
s Samphire
s Strawberries
s Tomatoes
Fish &
seafood
s Cornish
sardines
s Crab
s Pollack
s Squid
s Trout (sea and
river)
s Wild sea bass
Meat & game
s Wild rabbit
s Wood pigeon
At their best
in July
In season
Hooray!
British
berries,
cherries
and
currants are back in
season. At their best,
nothing comes close
to the scent of a
sun-warmed
strawberry or the
fruity burst of a ripe
raspberry. Cherries
are plump with
crimson juice and
currants sharp and
sweet in one bite.
Markets, stores and
allotments are
bursting with this
bounty, so make the
most of them with
this new collection
of recipes.
Cassie Best,
Assistant food editor
Photographs STUART OVENDEN
Cherry, rose & pistachio Pavlova traybake, p26
Luscious fruits
In season
Frozen berry & ginger nut
yogurt pops, p26
EASY IDEA FOR
RASPBERRIES
Raspberry, chocolate & hazelnut toastie
Make a sandwich using sliced white bread,
chocolate hazelnut spread and a small
handful of raspberries. Whisk 1 egg with
a splash of milk or cream and a sprinkle of
caster sugar, then soak the choc raspberry
sandwich in the mixture for a few mins on
each side. Fry in a little butter until golden,
then slice on the diagonal and serve with ice
cream and scatter over toasted hazelnuts.
Raspberry caramel
ombre cake
A LITTLE EFFORT
sponges only
SERVES 12-15 PREP 1 hr 10 mins plus
chilling COOK 1 hr
FOR THE SPONGES
400g/14oz butter, softened, plus
a little for greasing
400g/14oz soft light brown sugar
5 large eggs
400g/14oz self-raising our
2 tsp vanilla extract
2 tbsp milk
200g/7oz raspberries
FOR THE ICING
397g can caramel (we used Carnation)
300g tub full-fat cream cheese
140g/5oz butter, softened
300g/11oz golden icing sugar
pink and caramel food colouring
pastes
1 Heat oven to 160C/140C fan/gas 3.
Grease and line the base and sides of
2 x deep 20cm cake tins with baking
parchment. In a large bowl, beat the
butter, sugar and tsp salt with an
electric hand whisk until light and uffy.
Add the eggs, one at a time, beating
well after you add each one. If it looks like
it might split, add spoonfuls of the our.
Add the remaining our, then stir in the
vanilla and milk and gently fold through
the raspberries, trying not to break them
up too much. Divide the mixture between
the tins and bake for 50-55 mins, or until
a skewer inserted into the centre of the
cakes comes out clean. Cool in their tins
for 20 mins before ipping onto wire
racks, so the base now becomes the
top, to cool completely.
2 To make the icing, put 1 tbsp of the
caramel, the cream cheese, butter
and icing sugar in a large bowl and beat
with an electric hand whisk until smooth
try not to overbeat or the icing may
become runny. Split the cakes through
the centre using a large serrated knife.
Use a little of the cream cheese icing to
stick one cake layer to a board or cake
stand. Layer the remaining cake layers
on top, lling with the caramel and some
raspberries between each layer, nishing
with a at top of caramel.
3 Using roughly a third of the icing, cover
the cake with a thin layer using a palette
knife dont worry too much about
getting it smooth at this stage, this rst
coat is to ll any gaps between the
sponges and catch any crumbs. Once
covered, chill for 30 mins.
4 Split the remaining icing between two
bowls, with roughly two-thirds in one
bowl and the remaining third in the other.
Use a little food colouring to dye the
smaller batch pink, and the other a
biscuity-caramel colour. Remove the cake
from the fridge. Dollop the caramel
coloured icing on top of the cake and,
using your palette knife, spread the icing
over the top, then tease it down the
sides, stopping roughly halfway down.
Use the pink icing to cover the bottom
half of the cake.
5 You should now have a stripe
of pink at the bottom and caramel icing
on the top half of the cake. Clean your
palette knife and gently swipe the icing
upwards, through the pink into the
caramel, blending the colours together.
Continue to do this around the cake,
wiping your palette knife between each
swipe. Once youve gone all the way
around, run your palette knife all the way
around the edges to smooth the surface,
or leave it more rustic if you prefer. Best
eaten within 1 day of making, will keep in
the fridge for up to 3 days, just bring to
room temperature before eating.
PER SERVING (15) 730 kcals, protein 7g, carbs 81g,
To watch Cassie
Best icing this
cake, download
the July
Good Food
iPad app from
the Apple
App Store.
In season
The graduated icing adds a
stylish, dramatic nish
Simple pastry
bursting with fruit
Rustic strawberry tart
EASY VIT C
SERVES 8 PREP 45 mins plus chilling
COOK 50 mins
600g/1lb 5oz strawberries, hulled
and sliced
2 tsp cornour
2 tsp golden caster sugar
4 tbsp strawberry jam, sieved
FOR THE PASTRY
140g/5oz chilled butter, cubed
225g/8oz plain our, plus extra
for dusting
25g/1oz ne polenta, cornmeal or
semolina, plus 1 tbsp more and extra
for sprinkling
2 medium eggs
clotted cream, to serve (optional)
1 First make the pastry. Put the butter,
our, 25g polenta, sugar and a pinch
of salt into the large bowl of a food
processor and blitz to ne crumbs. Beat
1 of the eggs and add to the mixer and
blend again until the pastry starts to
clump together. Tip onto your work
surface and knead briey to bring the
pastry together into a smooth ball.
Flatten into a disc, wrap in cling lm
and chill for 30 mins.
Dust your work surface with a little
polenta and our, then roll out the pastry
into a circle roughly 35cm in diameter.
Line a large baking sheet with parchment
and lay the pastry on top. Put the
strawberries in a bowl and toss through
the cornour and sugar. Sprinkle the
pastry with 1 tbsp polenta, then arrange
the strawberries on top, leaving a border
about 3cm clear around the edge.
3 Beat the remaining egg and sweep over
the pastry edge with a brush. Fold the
pastry over the strawberries, pinching to
create a rough border, and leaving the
centre exposed. Brush the edge with
more egg. Bake for 45-50 mins until
golden brown and crisp. Brush the
strawberries with the jam. Leave to
cool for 15 mins before serving with
clotted cream, if you like.
EASY IDEA FOR
STRAWBERRIES
British strawberry & elderower
sundae. Halve strawberries and set
aside to macerate in a drizzle of
elderower cordial for 20 mins or so.
Crumble shortbread biscuits into a
bowl, top with the strawberries and any
juices, and a blob of extra-thick cream.
In season
Chocolate and cherries a
heavenly pairing
Cherry brownie babycakes
EASY

MAKES 12-16 PREP 25 mins
COOK 20 mins
These beautiful, bite-sized brownies can be
served for a special dessert with a dollop of
softly whipped cream and extra cherries on
top, or stashed in a cake tin just as they are
for nibbling on whenever a chocolately
treat is required.
175g/6oz butter, chopped, plus
extra for greasing
200g/7oz dark
chocolate,
chopped
250g/9oz soft
light brown
sugar
1 tsp vanilla
extract
85g/3oz plain our
50g/2oz cocoa powder,
plus a little to serve
tsp baking powder
3 large eggs, beaten
200g/7oz cherries, halved and stoned,
plus 12 with stalks attached, to
serve (optional)
double cream, to serve (optional)
Butter 12 holes of a deep mufn tray
and line each hole with a strip of baking
parchment this will help you lift out
the brownies later (or line 16 holes of
2 trays with mufn cases). Put the butter,
150g of the chocolate, sugar and vanilla in
a heatproof bowl, suspended over a pan
of barely simmering water. Heat gently,
stirring now and again until melted, then
remove from the heat and leave to cool
for a few mins. Meanwhile, sift the our,
cocoa, baking powder and a good pinch
of salt together in a large bowl.
2 Add the warm, melted chocolate
mixture, the eggs, cherries and the
remaining 50g chocolate to the dry
ingredients, then mix until just combined.
Divide the mixture between the holes of
the mufn tray/cases, making sure each
one gets a few pieces of cherry. Bake for
18 mins until cooked but still gooey in the
centre they will continue cooking a little
as they cool down. Leave to cool for
30 mins in the tin before transferring to
a wire rack to cool completely, or eating
warm with a dollop of cream, a dusting of
cocoa and extra cherries on top, if you like.
PER BABYCAKE (12) 346 kcals, protein 4g,
carbs 35g, fat 21g, sat fat 12g, bre 3g,
sugar 28g, salt 0.5g
EASY IDEA
FOR CHERRIES
Cherry Bakewell scones
Add a little almond extract to your
favourite scone recipe (visit bbcgood
food.com for recipes) and top with aked
almonds before baking. Split while still
warm and top with cherry jam, clotted
cream and fresh, stoned cherries.
Frozen berry & ginger
nut yogurt pops
EASY
LOW
FAT
VIT C

MAKES 8 PREP 25 mins plus 4 hrs freezing
NO COOK
100g/4oz ginger nut biscuits
405g can light condensed milk
250g/9oz red berries, we used
strawberries, raspberries and
redcurrants
500g pot 0% fat natural Greek yogurt
250g/9oz purple berries, we used
blueberries, blackberries and
blackcurrants
YOU WILL ALSO NEED
8 paper cups
8 wooden lolly sticks
1 Place the biscuits in a food processor
and blitz into crumbs. Add 2 tbsp
condensed milk and blend again until
the crumbs start to clump together.
Divide the biscuit crumbs between
8 paper cups, pressing down with the
back of a spoon. Make sure you scrape
out every last crumb, then you wont
have to wash the processor before the
next step.
2 Roughly chop any large berries.
Put half the red berries, half the
remaining condensed milk, and half
the yogurt in the food processor and
blend until smooth. Remove the blade
from the processor and stir through the
remaining chopped red berries. Divide
the mixture between 4 of the paper
cups. Repeat with the purple berries
and remaining ingredients.
3 Place a lolly stick into each cup,
pushing down into the biscuit base to
help it stand up straight. Freeze for at
least 4 hrs before serving. To remove
the lollies from the cups, tip upside
down, and gentle squeeze the cup
until the lolly slips out.
MAKE IT
GLUTEN
FREE
Swap the biscuits for a gluten-free variety,
or simply leave out.
Very-berry oat crumble
EASY VIT C
1 OF 5
A DAY
SERVES 6 PREP 20 mins COOK 25 mins
Although you might associate crumbles with
autumnal orchard fruit, they are the perfect
way to use up a glut of berries and currants
especially if they are a little bruised or on
the bland side. Cooking the crumble and fruit
separately ensures the topping stays crisp,
meaning you can get ahead by cooking the
components a few hours beforehand, then
assemble in a dish and bake when youre
ready to serve. I like to serve this with cold
custard, but ice cream will also do the job.
FOR THE CRUMBLE
100g/4oz plain our
50g/2oz rolled oats
100g/4oz butter, cut into cubes
50g/2oz golden caster sugar
FOR THE FRUIT FILLING
400g/14oz strawberries, hulled and
halved if large
1 tbsp cornour
500g/1lb 2oz mixed berries and
currants, such as raspberries,
blackberries, blueberries,
redcurrants or blackcurrants
ice cream or custard, to serve
1 Heat oven to 200C/180C fan/gas 6. Put
the our, oats, butter and sugar in a bowl,
squash together with your ngers into a
crumble texture, sprinkle over a baking
tray and bake for 10 mins, stirring and
roughly breaking up halfway through
cooking. Can be done up to 2 days ahead,
and stored in an airtight container.
2 Meanwhile, put the strawberries,
sugar and cornour in a large pan. Stir
together and set over a medium heat.
Cook until the strawberries just start
to release their juices and soften, then
stir in the remaining berries. Transfer
to an ovenproof baking dish.
3 When the crumble topping is cooked,
sprinkle it over the fruit, and place back
in the oven for a further 15 mins until
bubbling and golden. Leave for 5 mins
before serving with ice cream or custard.
Cherry, rose & pistachio
Pavlova traybake
A LITTLE EFFORT
GLUTEN
FREE
SERVES 8-10 PREP 35 mins plus cooling
overnight COOK 1 hrs
If you want to take this Pavlova to another
level, crystallise your rose petals by brushing
them with a little beaten egg white, then dust
with caster sugar. Once dried, they will keep
for up to a month and will add an extra
sparkle to your desserts.
FOR THE MERINGUE
5 large egg whites
250g/9oz white caster sugar
1 tsp each white wine vinegar and
cornour
FOR THE TOPPING
200ml/7 oz double cream
150ml/ pt coconut yogurt
1-2 tsp rose water
250g/9oz cherries halved and stoned,
plus a few with stems on to decorate
100g/4oz shelled pistachios, roughly
chopped
edible rose petals, to decorate if
buying, make sure they are organic,
or if you want to use your own from
your garden, make sure they are
unsprayed (optional)
Line a large, at baking tray with baking
parchment. Place the egg whites in a
large, grease-free bowl with a pinch of
salt. Using clean, electric beaters, whisk
until the eggs hold soft peaks. Add the
sugar, 1 tbsp at a time, whisking well
between each addition, until the
meringue is thick and glossy, and will
hold up in stiff peaks on the end of the
beaters. Add the vinegar and cornour
and whisk again until combined. Using
a large spoon, pile the meringue onto
your baking tray, then spread to a
rectangle, roughly A4 size. Use the back
of the spoon to make peaks and dips in
the meringue to create an attractive
texture. Bake in the centre of the oven
for 1 hr 20 mins, then turn off the
oven and leave the Pavlova inside
to cool overnight.
2 Just before serving, assemble the
Pavlova. Very softly whip the cream, then
fold through the coconut yogurt and rose
water. Remove the Pavlova from the
baking parchment and place on a large
serving plate or board. Dollop the coconut
cream on top, then top with the cherries,
and scatter over the pistachios and rose
petals, if using. Serve straight away.
EASY IDEA
FOR CURRANTS
Speedy currant & port sauce
Simmer currants (red, black or white) with
a splash of port and a sprinkling of
sugar until syrupy taste and balance the
avours with a little more sugar or a splash
of white wine vinegar, if necessary. Serve
with lamb, duck or game.
In season
Crumble not
just for cold days!
In season
Strawberry panna cotta
A LITTLE EFFORT VIT C
GLUTEN
FREE
SERVES 6 PREP 30 mins plus cooling and 3
hrs chilling COOK 25 mins
FOR THE PANNA COTTA
3 gelatine leaves
450ml/16 oz double cream
200ml/7 oz whole milk
1 vanilla pod
FOR THE STRAWBERRIES
400g/14oz strawberries, hulled and
halved, or quartered if very large
1 tsp cornour
1 For the panna cotta, put the gelatine
leaves in a small bowl of cold water to
soften this will take about 5 mins.
Meanwhile, pour the cream, milk and
sugar into a pan, split the vanilla pod,
scrape out the seeds and add, along
with the pod, to the cream mixture.
Heat gently until hot, but not bubbling.
Remove the gelatine leaves from the
water, squeeze out any excess liquid
then add, one at a time, to the hot cream.
Stir until dissolved. Leave to stand for
20-30 mins until cooled the vanilla
pods should be suspended in the liquid
by this point. Strain the mixture through
a sieve into 6 serving glasses, then chill
for at least 3 hrs.
2 Toss the strawberries with the
cornour and sugar in a saucepan.
Place over a medium heat and cook
for 4-5 mins, until the released juices
thicken and the strawberries soften.
Set aside to cool. Once completely
cooled, top the set panna cottas with
the strawberry mixture. Chill until
ready to serve.
Salted almond snaps
A LITTLE EFFORT

MAKES 6 PREP 30 mins
COOK 25 mins plus cooling
These salty-sweet almond biscuits are ideal
for scooping up the Strawberry panna cottas
(see recipe, right).
50g/2oz butter
75g/2oz soft light brown sugar
good pinch sea salt akes
1 tbsp plain our
100g/4oz toasted, aked almonds
Serve in a mix of
glasses for a
relaxed look
1 Heat oven to 180C/160C fan/gas 4 and
line a baking tray with baking parchment.
Melt the butter, sugar and a good pinch
of sea salt in a large pan until combined
and bubbling dont let this get too dark.
Add the our and almonds, and stir
until coated in the buttery liquid.
2 Working quickly, spoon 6 mounds of
the almond mixture onto the baking tray,
spaced a little apart. Gently press down
with the back of a spoon to atten, then
sprinkle with a little extra salt. Bake for
10 mins, then allow to cool before serving
with the panna cottas.
PER SNAP 226 kcals, protein 4g, carbs 17g,
fat 16g, sat fat 5g, bre none, sugar 13g, salt 0.3g
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A delicious blend
with BUTTER
and OLIVE OIL
*
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*Also contains vegetable oils.
In season
Lets eat more
Why? Because its cheap, sustainable, local and ideal for
summer eating, says Jane Hornby Photographs STUART OVENDEN
squid
Spicy squid
pakoras with
coconut
yogurt dip
Poor old squid, its reputation really is
undeserved and the blame squarely
lands with memories of overcooked,
over-chewy calamari. But fresh or
good-quality frozen squid, cooked
either very quickly or very slowly, is
perfectly tender. The hinterland
in-between is where things get a bit
rubber-bandy. In season, this versatile cephalopod is
reasonably priced and easy to prepare. I normally get my
shmonger to do the messy bit for me, but prepping your
own raw squid is simple once you know how turn to page
117 for a step-by-step guide.
When buying squid, choose those up to about 20cm long
(one per person) for the most tender result anything
longer will be older and tougher, or substitute an equal
weight of whole baby squid instead. And dont forget to ask
the shmonger to give you the tentacles and the ns as
theyre great to eat, too. Under the pinky-grey outer
membrane, the esh should be bright white/grey with
a slight translucency, and the squid should smell fresh
with bright sparkling eyes.
The esh has a delicate sweetness that is enhanced
rather than overwhelmed by garlic, chillies, citrus, paprika
and other big kitchen personalities. Cut it into rings or
open out the body, score, then cut into pieces for curly
cross-hatched bites that pick up and hold avour or char
beautifully. Making a sort of concertina (as I have in the
barbecue recipe on page 35), is practical as well as pretty,
as it prevents you losing small pieces of squid through the
barbecue grill. Squid is a home-grown sh we could all eat
more of instead of, say, large prawns from tropical waters.
They reproduce each year and grow quickly, making a
good sustainable choice when shed responsibly.
Tender summer squid
with chorizo & aoli
EASY VIT C
1 OF 5
A DAY
SERVES 4 PREP 15 mins
COOK 1 hr 45 mins
The long slow cooking in this recipe is worth
it for really tender squid, but you can also do
a super-quick version of this recipe add a
can of drained chickpeas and the squid to the
pan, cover and bring to a simmer. Remove
the pan from the heat as soon as the squid
has turned white, then finish with the herbs.
FOR THE STEW
215g pack cooking chorizo, skin
removed
1 onion, nely chopped
few thyme sprigs, leaves only
1 tsp sweet smoked paprika, plus
a little for the aoli
50ml/2 oz dry white wine
450g/1lb cherry vine tomatoes
500g/1lb 2oz prepared squid, tubes
cut into rings, plus tentacles
450g/1lb large new potatoes, peeled
and cut into bite-sized chunks
small pack at-leaf parsley, leaves
roughly chopped
FOR THE AIOLI
1 garlic clove, crushed
4 tbsp good mayonnaise, ideally olive
oil-based
squeeze of lemon juice, plus extra to
serve
crusty bread, to serve
1 Heat a large wide pan. Add the chorizo
and fry for 5 mins, using your spatula to
break up, until golden and oozing with oil.
2 If theres more than 2 tbsp of oil in the
pan, spoon out the excess. Add the onion
and thyme and soften for 5 mins.
3 Stir in the paprika, cook for 1 min, then
splash in the wine and scrape any bits
from the bottom of the pan. Add the
tomatoes, cover with a lid and simmer
for 10 mins until the tomatoes have
collapsed. Dont season with salt, as
the sausages are salty enough for now.
4 Add the squid, make sure its nestled
well into the juices, then cover again and
simmer for 1 hr. Add the potatoes, then
cook for another 30 mins, adding a splash
of water if it looks dry. Mix the garlic,
mayo and lemon juice, then set aside.
Sprinkle with a little paprika, if you like.
5 Test the squid; it should be so tender
a spoon cuts through it, then check the
potatoes are cooked. Stir in the parsley
and serve with a dollop of the aoli, a
squeeze of lemon and some crusty bread.
Spicy squid pakoras with
coconut yogurt dip
A LITTLE EFFORT
GLUTEN
FREE
SERVES 4 as a starter or nibble
PREP 10 mins COOK 15 mins
If you like crispy chilli squid, youll love these.
Quickly frying in oil perfectly cooks the squid
within the thick, spiced batter, with plenty of
crunch on the outside. Gram flour is made
from chickpeas, so is naturally gluten free
and has a pleasantly grainy texture. I used
Doves Farm, which can be found in larger
supermarkets and health food shops.
plenty of sunower oil, for frying
250g/9oz prepared squid, body
opened out, scored on the inside,
then cut into bite-sized pieces, plus
the tentacles
mango chutney, to serve
FOR THE BATTER
140g/5oz gram our, plus 1 tbsp
1 tbsp freeze-dried curry leaves
tsp fennel seeds, bruised in a pestle
and mortar
1 heaped tsp ground cumin
1 tsp ground turmeric
1 tsp black mustard seeds (optional)
150ml/ pt full-fat coconut milk
1 thumb-size piece ginger, nely
grated
2 garlic cloves, crushed
1 long, hot green chilli, nely shredded
(deseeded if you dont like it too hot)
bunch spring onions, nely
shredded
FOR THE COCONUT YOGURT DIP
100g/4oz low fat Greek-style yogurt
2 tbsp coconut milk
small handful mint leaves, torn,
reserving a few, to serve (optional)
1 Heat a 5cm depth of oil in a medium,
deep saucepan. Its hot enough for frying
when a cube of bread turns brown in
the oil in about 30 secs. Heat oven to
200C/180C fan/gas 6. Line a large bowl
and a baking tray with kitchen paper,
ready to drain the squid.
2 For the batter, put the our in a large
bowl, add tsp salt, then stir in the dried
spices. Using a whisk, gradually work in
the coconut milk to make a thick batter.
Add the ginger, garlic, chilli and spring
onions. Tip in the squid and mix it well
to coat it will feel quite claggy. Mix the
yogurt, coconut and mint for the dip,
then season with salt.
3 When the oil is hot enough, drop
generous tablespoons of the batter in.
Do not fry more than three pakoras at
a time, or the oil will lose its sizzle. Fry
for 1 mins, or until golden on one side,
then carefully turn the pakoras over
with a slotted spoon and cook for
another 1 mins.
4 When golden all over, lift out, drain on
the paper in the bowl, then lift onto the
paper on the baking tray and put in the
oven to keep warm. Repeat, using up
the rest of the batter. When all the
pakoras are cooked, put them on a
platter, sprinkle with a little salt and
reserved mint leaves, if you like, and
serve with the dip and mango chutney.
Sustainable sh
The MCS (Marine
Conservation
Society) advise that
we do not consume
too much of only one
sh or seafood as
this causes
overshing and
results in this species
becoming
unsustainable. For
up to date
information on
sustainability, visit
mcsuk.org.
In season
Summer one-pot
couldnt be easier
In season
Punchy avours
Barbecued squid salad
EASY
LOW
CAL
FIBRE VIT C
2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
SERVES 6 PREP 20 mins plus marinating
COOK 5 mins
Marinating squid before its barbecued
adds an extra dimension of flavour. Should
the weather fail you, cook the squid on
a griddle pan.
FOR THE SQUID
800g/1lb 12oz fresh prepared squid
zest 3 limes (reserve the juice for the
salad, and wedges, to serve)
2 tbsp extra virgin olive oil
3 garlic cloves, smashed at
1 tsp mixed peppercorns, crushed
FOR THE SALAD
1 large red onion, nely sliced
1 large mango, cut into small chunks
1 large red chilli, nely shredded
(deseeded if you dont like it too hot)
400g can black beans, well rinsed
then patted dry
3 ripe avocados
small pack coriander, leaves only, torn
extra virgin olive oil, for drizzling
1 Heat the barbecue. Meanwhile,
marinate the squid for at least 30 mins, or
up to 4 hrs. First, slash the squid tubes all
over at 5mm-1cm intervals on each side,
cutting through most of the esh but
leaving the sides intact. If there are any
particularly large tubes, cut them in half
width-ways. Put into a non-metallic bowl
with the other squid ingredients and
leave to marinate.
2 For the salad, toss the onion, mango
and chilli with the lime juice (from the
limes used for the squid) and a pinch of
salt and leave for at least
10 mins, or until the onion
turns pink. Add the beans
to one side of the bowl.
3 Halve, stone and scoop the
avocado into the salad bowl, then
add plenty of seasoning and season
the squid with sea salt.
4 When the barbecue is ready, barbecue
the squid tubes and tentacles for no
more than 1 mins in total the esh
should just change from greyish to
opaque and shrink up into a spiral shape
where youve made your cuts. Toss the
salad ingredients together very roughly,
pile onto a platter and top with the
hot squid and coriander. Drizzle with
extra virgin olive oil and serve with
lime wedges on the side.
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WINE
NOTES
Pick a pink wine
for these recipes.
Pizarras de Otero
Rose 2013, Bierzo,
Spain, 13% (9.99;
buy two bottles
and save 33%
until 1 September,
Majestic) is fun
and fruity, with a
hint of sweetness
to match the
bold avours.
esco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado, Wholefoods and Costco. esco, Waitrose, Sainsburys, Morrisons, Asda, Co-op, Booths, Ocado, Wholefoods and Costco.
esco, Waitrose, Sainsburys, Asda, Booths, Ocado and Wholefoods. esco, Waitrose, Sainsburys, Asda, Booths, Ocado and Wholefoods.
Let Peppadew bring its unique tongue twisting sweet
heat taste sensation to your summer eating.
Whether its a picnic, a salad or a barbecue, Peppadew is guaranteed to bring warmth
and colour to your summer even if the British weather doesn't always do that.
*Try more tantalisingly, tempting,
totally tasty recipes at
www.peppadew.co.uk
Were famous for our peppers!
In season
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Spiced apricot chutney
EASY
LOW
FAT
GLUTEN
FREE
MAKES 2kg PREP 20 mins
COOK 40-45 mins
Ive used granulated sugar in this recipe to
retain the pretty colour, but you could use
light muscovado or demerara. Choose your
chillies wisely. The fiery little birds-eye or
Scotch bonnet chillies will give far hotter
results than medium-sized chillies.
1kg apricots
2 red onions
5cm piece ginger
2 apples
2 red chillies
1 tsp each Chinese ve-spice powder,
paprika, coarsely crushed black
peppercorns and salt
400ml cider vinegar
450g granulated sugar
Store the seasons
Mary Cadogan shares her secrets for easy
fruit chutney Photographs IAN WALLACE
If you are new to preserving,
this fresh apricot chutney is a
great place to start. Its a
favourite of mine, as it makes
the most of the short apricot
season, and the slightly tart
avour of this fruit balances
well with the spices.
When making a chutney,
its important to chop
everything nely so that
you get the perfect balance
of sweetness, sharpness and spiciness in every spoonful.
Hard fruits such as apples and pears can be chopped in
the food processor. However, with apricots and other more
delicate fruits such as peaches and plums, its best to chop
them by hand to achieve a slightly chunky texture.
The quantities of sugar and vinegar are very important,
not only for the balance of avour, but also to keep it at its
best so measure everything carefully before you start.
In this recipe, all the ingredients except the sugar are
rst cooked gently to soften them, then the sugar is added
and the mixture boiled hard until it is pulpy. It is crucial at
this stage not to overcook the chutney, as the sugar can
burn and spoil the avour and colour. So watch it like a
hawk and give it the occasional stir to prevent it catching
on the bottom of your (preferably heavy-based) pan.
Wild strawberries These
have an intoxicating
fragrance and avour,
and at this time of year
you might be lucky
enough to nd a crop or
two in woodland, or even
in a wild patch of garden.
Add a handful to your
next batch of strawberry
jam, or make into a coulis
to store in your freezer.
Cucumber Homemade
pickled cucumbers turn
a simple charcuterie
platter into something
special. Try infusing the
vinegar with a few spices,
such as a cinnamon
stick, peppercorns and
allspice berries, and
sweeten it a little for
a Scandi-style nish.
Peaches & nectarines
My apricot chutney
recipe will also work
well using peaches or
nectarines. Or preserve
them in a boozy syrup
to enjoy at Christmas,
in tries or simply
served with a dollop of
mascarpone or whipped
cream. They also make
superb gifts packed into
clip-topped jars.
Next month
Mary makes
Blackberry liqueur
1 Halve and stone the apricots, then chop
them into small pieces. Peel and coarsely
chop the onions, ginger and apples, and
put in a food processor. Roughly chop the
chillies and add to the food processor
along with the seeds. Blitz until nely
chopped, then tip into a large pan and
add the spices, salt and vinegar. Bring
to the boil, then turn down and simmer
for 10 mins, stirring occasionally.
2 Add the apricots and return to the boil.
Simmer for a further 10 mins until the
apricots are starting to soften, then tip
in the sugar and stir until dissolved.
Increase the heat and boil for 15-20 mins,
stirring occasionally, until the mixture is
thick and leaves a brief trail when a
wooden spoon is dragged across the
base of the pan.
3 Pot into warm clean jars and label.
Store for up to a year in a cool dry place.
PER TBSP 24 kcals, protein none, carbs 6g,
fat none, sat fat none, bre none, sugar 6g, salt 0.1g
WHAT TO LOOK OUT FOR IN JULY
In season
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Pizza
Achieve the
great results of a
wood-red oven
in your own back
garden the hot
new way to cook
pizza is on your
barbecue!
Recipes JENNIFER JOYCE
Photographs KRIS KIRKHAM
Most domestic ovens
arent powerful enough
to create pizzeria-style
crusts the highest
temperature they reach
is usually 250C. But a
barbecue grill can get up
to 300C-350C, searing a
crisp crust and quickly
cooking the ingredients.
You can buy ready-made
pizza dough mix at the
supermarket. However, its
very simple and cheaper
to make your own.
Turn the page for our
exciting new recipes
on the BBQ
Garlic pizza with
tomato & mozzarella
Shaping the dough
If you want to get air pockets and a light
but crisp dough, then dont use a rolling
pin. It attens and pops the air bubbles.
(Two days in the fridge will produce the
most air bubbles take it out three to
four hours before using.)
If your dough is at room temperature,
you can use your ngers to gently stretch
the dough out. Once its about 16cm, place
the disc over the tops of your hands (not
palm side) and use them to stretch it
further, up to about 25cm. You can start
pressing out the other discs, then wait to
do the nal bit when youre ready to cook.
Once youve mastered stretching the
dough out, you can experiment with other
shapes: rectangles, rounds or squares all
look authentic.
Cooking on a BBQ
An outdoor gas barbecue is best for
controlling the temperature, but charcoal
will give your pizza a more authentic,
smoky avour. For gas, turn the ames
down to medium-low so that the bottom
of the pizza doesn't burn. When cooking
on a charcoal barbecue, let the coals turn
grey before you pop on the pizza.
Place the pizza on a oured baking sheet
(with no edge) or a pizza peel this is a at
pizza paddle with a long handle, which
makes it easier to get the dough on and off
the grill. The our will provide the 'wheels'
for it to slide onto the grill dont use oil as
it sticks more and wont transfer as well.
Make sure the grill is hot and the ames
have died back if cooking on charcoal. Slide
the dough onto the grill, close the lid (if
your barbecue has one) and give it three
to four minutes. The dough will puff up;
it's ready when the bottom has light brown
stripes. Use tongs to pull the dough off and
turn it upside down.
Assemble the pizza of your choice
remember that less is more, as the dough
will stay crisper and the toppings will cook
better. Place the pizza back on the grill,
uncooked-side down, and shut the lid.
Give it another three to four minutes, then
remove when the cheese is melted and
the toppings are hot.
Cooking indoors
If you dont want to cook on a barbecue,
a griddle pan will also work well. Heat
until hot but not smoking and cook
as per the barbecue instructions: on one
side for three to four minutes, then ip
over, assemble the pizza and grill the
uncooked side.
Basic pizza dough
EASY
uncooked
MAKES 4 pizzas PREP 15 mins plus rising
NO COOK
This dough is so versatile that you can make
it the same day you want to use it, chill for
up to two days, or even freeze it. It uses a
smaller amount of yeast than most recipes
and, as a result, it rises more slowly, giving
it a more authentic texture and flavour.
500g/1lb 2oz 00 our or plain our,
plus extra for dusting
1 tsp salt
tsp dried yeast (not fast-action)
400ml/14 oz warm water
oil, for greasing
1 Its easiest to make this in a standing
mixer with a dough hook (otherwise mix
it in a bowl and knead on your work
surface). Put the our and salt in the
bowl and mix the yeast into the water.
Its always a good idea to wait 5 mins
before using the liquid to see if the yeast
is working little bits will start to rise to
the top and youll know its active.
2 Turn on the motor and pour in the
liquid. Keep the speed on medium-high
and it should come together as a ball. If
the bottom is still sticking, tip in 1-2 tbsp
of our. Knead for 5-7 mins until the
dough is shiny and it springs back when
you press your nger into it. (If kneading
by hand, it will take you about 10 mins.)
Try not to add too much our if you can.
This is a slightly sticky dough, but that
keeps it light and it rises beautifully.
3 Use oiled hands to remove the dough
from the hook and bowl. Oil another bowl
and place the dough in it. Turn it around
so that its lightly coated in the oil. Cover
tightly with cling lm and then a tea
towel. Place in a draught-free area thats
warm and leave until the dough has
doubled in size. If its a hot day, it should
only take 2 hrs to rise, but it could take
4 hrs if its cold. (If you dont plan to use
the dough for a day or two, place it in the
fridge straight away; take it out 3-4 hrs
before using. Punch it down rst and
bring it together on a oured surface.)
4 Divide the dough into 2 pieces for big
pizzas or 4 for plate-sized ones, then
shape into balls (see Shaping the dough,
above right) dust them in our as they
will be sticky. Keep them covered with a
tea towel or cling lm while you prepare
the toppings. (You can also freeze them
in sealed bags. Just thaw in the fridge on
the day, then bring to room temperature
3 hrs before using.)
Garlic pizza with tomato
& mozzarella
EASY
1 OF 5
A DAY
MAKES 2 pizzas (Serves 4) PREP 10 mins
COOK 10 mins
quantity pizza dough (see recipe,
left), divided into 2 balls
1 shallot, cut into half moons
2 tbsp white balsamic vinegar
2 garlic cloves, very thinly sliced
handful vine-ripened or cherry
tomatoes (a mixture of red and
yellow is nice), halved or quartered
1 ball buffalo mozzarella, drained
10 basil leaves
10 mild black olives (small ones like
Couchillo)
1 Prepare the dough following the
instructions, left.
2 Place the shallots in 1 tbsp of the
vinegar, along with some salt to slightly
pickle, and let sit while you cook one
side of the pizzas.
3 Drizzle the cooked side of the pizzas
with 1 tbsp olive oil each, then divide
the garlic between them. Season and
grill, uncooked-side down, until crisp.
4 Remove the pizzas and top with the
tomatoes, cheese, basil, olives and
the remaining olive oil and vinegar.
Drain the shallots and sprinkle over.
Season everything and serve.
In season
Pesto pizza with
aubergine & goats cheese
EASY FIBRE
1 OF 5
A DAY
COOK 15 mins
quantity pizza dough (see recipe,
opposite), divided into 2 balls
1 small aubergine, thinly sliced
lengthways
1 medium red onion, thickly sliced
4 tbsp fresh pesto (shop-bought
or homemade)
75g/2oz rm goats cheese
chilli akes (optional)
basil leaves, to serve
instructions, opposite.
2 Toss the vegetables in the oil and
season well. Grill on your barbecue or
griddle pan, about 5 mins each side, until
black lines appear and the aubergines are
soft. Remove and set aside. Cook one
side of the pizzas.
3 Spread the pesto onto the cooked side
of the pizzas. Add the aubergine, onion
and goats cheese, broken into chunks,
plus chilli akes if you like it spicy. Grill,
covered, until the cheese is melted.
Serve with the basil leaves sprinkled over.
Exciting combination
of avours
Lemon, fennel & prawn pizza
EASY
1 CF 5
A DAY
COOK 15 mins
quantIty pIzza dOuh (see recIpe,
p40), dIvIded IntO 2 baIIs
1 smaII fenneI buIb, cOred and thInIy
sIIced
10 Iare raw peeIed prawns
zest 1 IemOn
1 tsp chIIII akes
2 tbsp OIIve OII
100/4Oz rm mOzzareIIa, cut IntO
2cm/In cubes
100/4Oz pecOrInO, cOarseIy rated
10 cherry tOmatOes, haIved If Iare
1 heaped tsp tIny capers
2 handfuIs shredded radIcchIO
instructions on p40.
2 In a shallow bowl, mix the fennel,
prawns, lemon zest, chilli akes and oil.
Season and cook on your barbecue or
griddle pan, turning once, until grill marks
appear. Cook one side of the pizzas.
3 Top the cooked side of the pizzas
with both cheeses, the fennel-prawn
mix, cherry tomatoes and capers.
Grill until the cheese is melted. Top
with the radicchio and serve.
Blue cheese & pancetta
pizza with grilled peaches
EASY

COOK 15 mins
quantIty pIzza dOuh (see recIpe,
p40), dIvIded IntO 2 baIIs
OIIve OII, fOr rIIIIn
1 peach Or nectarIne, haIved, stOned
and cut IntO quarters
pancetta sIIces
2cm/In cubes
100/4Oz COrOnzOIa, brOken IntO
3cm/1In pIeces
2 tbsp rOuhIy chOpped waInuts
2 Iare handfuIs wIId rOcket
2 Lightly oil, season and grill the
peaches in a griddle pan or on your
barbecue until lines appear, about
2 mins. Remove and cut into thinner
slices. In a frying pan, fry the pancetta
until crisp, then remove. Cook one side
of the pizzas.
3 Top the cooked side of the pizzas
with both cheeses, mixing them
together. Add the pancetta, broken into
pieces. Sprinkle the walnuts over and
add the peaches. Grill, covered, until
the cheese is melted. Scatter over the
rocket and serve.
You won't nd these
toppings at your
local takeaway!
WHAT TO DRINK
Go Italian when its pizza time. Finest
Teroldego 2012, Trentino, 12.5% (7.99,
Tesco), is a light, refreshing red, bursting
with black cherries and redcurrants.
Perfect with tomato, chorizo and blue
cheese toppings.
Finest Pecorino 2012, Abruzzo, 13%
(7.99, Tesco), may sound like the cheese,
but in fact its a delicate white grape,
making a fresh apple-and-pear-avoured
dry wine. A ne choice with the pesto
and prawn pizzas.
In season
We'd IOve tO
see yOur BB
pIzzas - send
yOur phOtOs tO
the addresses
On pae 145.
Chorizo pizza with
peppers & Manchego
EASY VIT C
1 CF 5
A DAY
MAKES 2 pizzas (Serves 4)
PREP 10 mins COOK 15 mins
quantIty pIzza dOuh (see
recIpe, p40), dIvIded IntO
2 baIIs
4 cOOkIn chOrIzO sausaes
4- peeIed pIum tOmatOes frOm
a can, draIned
100/4Oz MancheO, shaved (reserve
a few shavIns tO serve)
2cm cubes
POmerO pepper, thInIy sIIced
pInch Of chIIII akes (OptIOnaI)
2 handfuIs spInach Ieaves
2 Thickly slice the chorizo and pan-fry
until crisp. Remove and set aside. Cook
one side of the pizzas.
3 Crush 2-3 of the tomatoes with your
hands and drain in a sieve, then spread
on the cooked side of the pizzas. Top
with both cheeses, the pepper and
chorizo. Season and add chilli akes if
you like it hot. Grill, covered, until the
cheese is melted. Finish with the spinach
leaves and shavings of Manchego.
In season
Seasonal & local
V
eg
box ideas
GOOSEBERRIES
Picked at the end of June the start
of the season gooseberries are
exceptionally tart. By mid-July they
are riper and less acidic, but the green
varieties still need to be sweetened when
you cook them. Dessert, or purple,
gooseberries are sweet enough to eat
raw. Before cooking, top and tail the
berries with scissors.
BREAKFAST COMPOTE Simmer
gooseberries with half their weight in
sugar and a squeeze of orange juice
for 15 mins until the berries collapse.
Serve as a topping for French toast or
with Greek yogurt and granola.
MAKE A CRUMBLE Stir gooseberries
into poached apple and top with a
cinnamon-spiced crumble mix. Sprinkle
with toasted hazelnuts and bake for
40 mins at 180C/160C fan/gas 4.
SAVOURY SAUCE Poach gooseberries
with a splash of white wine, chicken
stock and sugar to sweeten. Pure
and serve with crispy duck.
SWISS CHARD
Often simply referred to as chard, this
member of the beet family is a good
source of vitamins A, K (for bone health)
and C. It has deep green leaves and
comes with white or rainbow-coloured
stalks. The leaves and stalks need
different cooking times, so chop the
stalks into 2cm pieces and steam until
tender, then add the leaves to wilt.
A TASTE OF THE MED Drizzle steamed
chard with extra virgin olive oil and
a squeeze of lemon juice, then toss
with chopped anchovies
and capers.
GREEN EGGS Mix steamed
chard leaves with chopped
parsley and crumbled feta
for a fresh omelette lling.
SUMMER GRATIN Bake
steamed chard in a herby
bchamel sauce topped
with breadcrumbs and
grated Gruyre.
COURGETTES
Courgettes become mushy when boiled,
so saut, griddle, roast or eat raw
instead. Look out for small, squat patty
pan courgettes, which can be prepared
in the same way as normal courgettes.
Courgette owers are also edible to
prepare, gently open the petals and
remove the stamen from the centre.
FRIED FLOWERS Spoon a mixture of
ricotta, mint and lemon zest into the
owers. Dip in a light tempura batter and
deep-fry in hot oil for 2-3 mins until crisp.
SALAD RIBBONS Peel courgettes
lengthways into ribbons and marinate in
lemon juice and extra virgin olive oil
for 10 mins, then serve as part of a salad
with goats cheese and prosciutto.
QUICK VEGGIE KEBABS Toss thick slices
of courgette, red pepper and onion
with cherry tomatoes in olive oil, lime
juice and a pinch of paprika. Thread
onto soaked wooden skewers and cook
on the barbecue until crispy at the edges.
UNTIL EIGHT YEARS AGO, the Miller
family grazed cows on Orcheton
Farm where it bordered the Erme
estuary near Buckfastleigh, Devon,
writes Clare Hargreaves. Then the
wall protecting the land collapsed
and seawater ooded in.
The following spring, the family
discovered the grass had been
replaced by a carpet of marsh
samphire. Realising theyd hit green
gold, they harvested it and now sell it
through Riverford Organic Farms
veg boxes (as an additional item,
riverford.co.uk).
Succulent, crunchy and vibrantly
green, marsh samphire is one of
summers salty treats. But, like
asparagus, its season (late June to
late July) is tantalisingly short.
Harvesting is organised by Joe
Miller, 33, who was a teacher in
London until returning to the family
farm in Devon four years ago. Its not
a job for the faint-hearted, he says.
Pickers have to gather in the
low-water gap between tides, and
crouch in the mud to snip the
samphire with scissors. The
coastal land has been designated
a Site of Special Scientic
Interest by Natural England, so
picking is tightly controlled it
must be by hand and not uproot
the plants, and harvest is
restricted to 200kg a week.
Joes favourite way to eat
samphire is steamed, served with
a poached egg and melted butter.
Marsh
samphire
harvester
Joe Miller
Simple ways to make the most of
this months seasonal produce
Dates for your diary
28 June-6 July Pembrokeshire Fish Week
Festival (pembrokeshireshweek.co.uk)
12-13 July Dorset Seafood
Festival, Weymouth Harbour
(dorsetseafood.co.uk)
19-20 July Essex Festival of Food
& Drink, Braintree, Essex
(essexfoodfestival.co.uk)
In season
Food lovers
weekend
PENRITH
This market town, on the edge of the Lake
District, often gets overlooked. But its fabulous food,
lack of crowds, and location in the pretty Eden Valley
make it well worth a visit, says Clare Hargreaves
DONT MISS
Eden Food & Farming Festival
(edenfoodfestival.org),
19-26 July, kicks off with Penrith
on a Plate, including a farmers
market and demos, and ends
with the 180th Penrith Show.
Fri day night
Unwind at Four & Twenty
(fourandtwentypenrith.co.uk),
a bistro-style restaurant thats
been a hit since it opened last
November. Flavoursome dishes
cooked by Dave Lancaster (ex
Sharrow Bay Hotel) might include
Twice-baked Stilton, spinach &
onion souf (6.50), followed by
Braised blade of beef with
caramelised onion rosti, shallot
pure & Cumberland ale jus (16).
Whe re t o st a y
For top of the range, book
Askham Hall (askhamhall.co.uk),
the easy-going ancestral home
of Charlie Lowther. Family
antiques and artefacts mix
with contemporary furnishings
and art (doubles from 150 per
night, including breakfast). It has
a good restaurant and caf, too
(see below).
For a mid-budget option, the
George and Dragon (georgeand
dragonclifton.co.uk) is a lovely
pub in nearby Clifton (from 95
per night, including breakfast).
Saturday shop
Browse in J & J Graham deli
(jjgraham.co.uk), a magnicent
edice on Market Square thats
been serving locals since 1793
see the original brass coffee
weighing scales and grocers
delivery bicycle inside. It has
a bakery as well as a superb
selection of local cheeses.
Another must-visit is Penriths
Toffee Shop (thetoffeeshop.co.uk).
The fudge and toffee, made to
the same recipes for over 100
years, are favourites with the
Royal family.
Brunch or elevenses
No 15 Caf and Bar Art Gallery
(01768 867453), which displays
local art and photography, is a
great place to catch up on the
papers or watch Penrith go by.
Order a late blow-out breakfast or
try the Chocolate Guinness cake.
Lunch stop
Mrs Millers (mrsmillersculgaith.
co.uk), a caf-restaurant inside
the Hazel Dene garden centre
a few miles south-west, is worth
the drive. Dont be put off by the
ramshackle red-brick building
James Cowins cooking is
exceptional. I loved the Pan-fried
llet of sea bass with buttered
leeks & white wine cream sauce.
Theres also a two-course lunch
special for 6, and its open for
dinner on Fridays and Saturdays.
Alternatively, head to pretty
Askham, where Askham Halls
Grade II-listed barn has been
converted into a cobble-oored
caf where you can enjoy pizzas
from the wood-red oven.
Afternoon tea
Treat yourself in the unusual
setting of a working mill
(organicmill.co.uk) in Little
Salkeld, six miles north-east of
Penrith. The Watermill, restored
by Ana and Nick Jones, produces
the organic and biodynamic our
found in the tea rooms breads
and cakes. You can buy our (and
fresh loaves) to take home, too.
Di ne on the wil d si de
Head to the restaurant in the
main house at Askham Hall.
Cumbrian-born chef Richard
Swale has worked with many top
chefs, including a stint at Noma
in Copenhagen, so expect fresh
avour combinations and ample
use of foraged plants and herbs.
My starter of Roasted scallops
with celeriac, hazelnuts & red
mizuna was particularly good.
Three-course dinner with
canaps and petits fours, 45;
ve-course tasting menu, 60.

Stock up
Buy Cumbrian produce at two
high-quality food halls on
Penriths outskirts. The rst,
Cranstons (cranstons.net), is
famed for its Cumberland
sausage, salt-marsh lamb and
Hawkshead preserves. Find
similar regional specialities at
the food hall within the Rheged
Centre (rheged.com) further west.
Su n da y l u n ch
Enjoy a hearty roast at the
George and Dragon. I had Roast
loin of rare-breed pork with apple
sauce & roast potatoes, but the
veggie Beetroot & goats cheese
risotto looked tempting, too.
Delicious Penrith: Roasted scallops
at Askham Halls restaurant, top
left; the George and Dragon pub
in nearby Clifton, above; visit
The Watermill and take home
fresh bread, left
Temptations on offer at The
Eden Food & Farming Festival
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*AOP = PDO (Protected Designation of Origin) must be traditionally and entirely prepared and produced within
the region, thus acquiring the unique properties of Gruyre AOP cheese, to bear the name Le Gruyre AOP.
LE GRUYRE AOP
*
BORN IN
SWITZERLAND,
1115 A.D.
And remains the only cheese thats 100% Natural, 100% Traditional,
100% from Switzerland and 100% Le Gruyre AOP
Born in Switzerland in 1115.
www.gruyere.com
cheese that can call itself Le Gruyre AOP.
Castle of Gruyres
Switzerland. Naturally.
Cheese from Switzerland.
www.switzerland-cheese.com
A weekend to savour
Jersey bursts with places to enjoy a superb meal or a perfect pint. Michelin-starred places, where the
oysters are so fresh, you can still taste the sea. Coastal places, where gastropubs and trendy cafs
serve crab sandwiches so full, youll need the miles of breathtaking beaches to walk them of! Country
places deep in the islands lush interior, where cosy inns serving fresh-from-the-eld produce are
tucked away. And stylish places where, afer a day exploring, you can simply relax and enjoy a soothing
spa treatment. Add a mild climate, easy travel by air or sea from the UK and great-value ofers, and
youve discovered Jersey.
jersey.com
*Return price per person, including taxes, with easyJet from Gatwick. Price correct at time of print.
Flights
from
56
rtn
*
Learn new skills
Do you dream of being more self-sufcient? Take a course and discover whats involved
A taste of the good life
Smallholder John Shepherd starts
by talking about the various breeds
of chickens to keep. By the end of
the day, youll have discovered
which chicken house is best for
your environment, studied the
basic anatomy of a chicken, done a
hands-on examination, and visited an
established pen. Theres a lot of detail
to absorb, but its an enjoyable day.
Reality check Collecting fresh eggs
from my tiny north London backyard
every morning was the dream.
However, I soon realised that I need
more space, fewer foxes, grass instead
of decking and most importantly
time to invest in them. Each
chicken should be fed and examined
at least once a day to keep them
healthy. Chickens are denitely not
just for Christmas!
Cost 39, including lunch made with
produce from the gardens and farm,
plus fresh bread baked on site. I
learned that Commonwork offers
much more than just this excellent
course. Its an idyllic acreage in
Kent, with an organic farm, walled
decorative gardens, water features,
beehives, allotments and chicken
pens. If you want to stay over, theres
an overnight cottage and larger
country house available to rent.
Andrew Jackson
This three-
hour course
from the
London
Beekeepers
Association
(LBKA) is
aimed at rst-timers
considering beekeeping.
Its run by a team of
beekeeping enthusiasts
based at The Roots and
Shoots Wildlife Garden
Study Centre, a lush oasis
in central London.
For the rst hour, we
learned in detail about
setting up a hive; having
healthy, happy bees; and
lots of essential info. For
instance, bees are classed
as livestock and subject to
Defra inspections. There
are many diseases that
threaten bees, so effective
management is required.
We were then split into
groups for a hands-on
session, looking at the range
of equipment required, and
tasting the best honey ever.
Finally, we donned our bee
suits for a closer look at a
thriving hive.
Interesting discovery With
over 3,000 bee colonies in
London, one of the best
things I can do is plant more
bee-friendly plants, such as
lavender, cornowers, fruit
trees and herbs.
Reality check A very
informative course as well
as a delightful way to spend
a morning. However, I left
realising that beekeeping
is a serious commitment,
and sadly not one that I
am ready to take on in the
near future.
Cost 50, including
refreshments and
automatic LBKA
membership. They also
run two-day courses, 150.
Wendy Cramer
Beekeeping for Beginners
Lambeth, London (0785 026 3077, lbka.org.uk)
Backyard Chickens
Commonwork, Chiddingstone, Kent (01732 463255,
commonwork.org)
Make the
most of the
British
summer
JULY 2014
Id never
foraged
before,
and this
was a great
introduction.
Jon Tyler, an
experienced forager, led our
walk along the beautiful Suffolk
coast, teeming with birds and
butteries. He showed us how
to identify about eight different
coastal plants, then we each
picked a good handful to cook
later on the beach.
Two plants stood out.
Samphire popular on
restaurant menus in recent
years resembles seaweed,
although it has a root and
grows along the waterline. It is
very juicy and tastes of the sea
(see p45). Sea purslane, with its
glaucous, succulent-like leaves,
is so incredibly abundant along
this stretch of coast that I was
sceptical that it could taste
good. Jon showed us that it
went well with bacon, but it
was so delicious that I happily
ate it just sauted in a little
butter. We also sampled sea
beet, sea radish and mallow.
Interesting discovery The
Wildlife and Countryside Act
requires that you snip, not pull
up, plants. Public footpaths are
fair game, but you must ensure
youre not in a conservation area.
Foraging is easy and free
anyone can do it, with a little
knowledge. This was a lovely
way to spend a Saturday
morning, learning something
new and connecting with nature.
Cost 50, which included a photo
guide of the plants we sampled.
I stayed at The Old Rectory, a
sumptuous B&B nearby with
gorgeous homegrown food
(theoldrectorysuffolk.com).
Art Young
Introduction to Cheesemaking
shows you traditional methods
of making butter, yogurt and
cheeses, all of which can be
done in your home.
Tutor Lee-Anna Rennie
explained the science,
including milk types, starter
cultures and the setting of
cheese. There was lots of info,
some quite technical, but her
knowledge and enthusiasm
were really engaging.
Theres plenty packed into
the day, and the process takes
time, so we quickly got hands-
on, making a soft ripened
cheese, yogurt, a lactic cheese
and, nally, butter. After lunch
we were treated to a British
cheese tasting before getting
back to work.
Interesting discovery No two
cheeses will ever be the same,
and thats the beauty. Every
cheesemaker is constantly
balancing a number of factors
to maintain a unique character.
Reality check A few of my
classmates were planning to
make cheese professionally
however, the rewards are
denitely in the life you live,
rather than nancial. If youre
keeping livestock, its a big job to
look after them. Plus, there are
lots of health and safety checks,
and its denitely a year-round
endeavour. Im not ready to
take on a smallholding yet, but
would thoroughly recommend
the course.
Cost 175, including lunch,
drinks, all your handiwork
and the recipes. We stayed
at Browns B&B in Holbeck
(brownsholbeck.co.uk) and
enjoyed dinner at the Elm
Tree country pub in Elmton
(elmtreeelmton.co.uk).
Emily Kydd
Coastal Foraging
Food Safari, Suffolk (foodsafari.co.uk)
Making Cheese
The School of Artisan Food,
Welbeck, Notts (01909 532171,
schoolofartisanfood.org)
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In next months issue
ON SALE FROM
2 JULY
Exciting modern recipes
BBQ chicken goes global O Frozen desserts O The new tapas trend
Food for long, lazy days
Dinner at dusk O Ice cream sundaes O Teatime bakes
Easy holiday cooking
Fun food for the kids O Super-simple budget suppers O Pizza made healthy
Frozen raspberry
honeycomb pie
New ways with homegrown veg
Holiday project fun
Biscuit beach cheesecake
Best-ever barbecue
chicken
Catch of the day
summer sh
Exclusive dinner
menu from
John Torode
Recipes
youll
cook all
summer
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Everyday
Easy weeknight meals Satisfying salads
Feed 4 for 30, plus shopping list
Ready in 30 minutes
4.81 per serving
Easy
meal for
one
Sticky teriyaki salmon rice
EASY FOLATE VIT C OMEGA-3
1 OF 5
A DAY
1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon llet, skin on
50g/2oz wholemeal basmati rice
1 head pak choi, halved
1 tsp sesame seeds
2 spring onions, nely chopped
small bunch coriander, roughly
chopped
squeeze of lime
1 Put the teriyaki and chilli sauces in
a shallow dish and mix together well.
Lay the salmon llet in the marinade
esh-side down. Set aside while you
prepare the rice and pak choi.
2 Put the rice in a medium saucepan and
cover with cold water. Bring to the boil,
then simmer for 20 mins until the rice is
tender and has absorbed all the water
6 mins before the end of cooking, put
the pak choi in a colander and sit on top
of the rice to steam, covered with a lid.
3 Meanwhile, heat the grill to high and
place the salmon llet, skin-side up, on a
baking tray lined with foil. Grill for
4-5 mins, basting with the marinade, then
turn over and grill for a further 3 mins.
Sprinkle with the sesame seeds and
cook for 1 min more until the seeds are
toasted and the salmon cooked through.
4 Stir the spring onions and coriander
through the rice and serve topped with
the salmon llet. Spoon over any excess
marinade left in the baking tray, and add
a squeeze of lime. Serve the steamed
pak choi alongside.
Make it tonight
Easy new ideas for simple midweek suppers Recipes ANGELA BOGGIANO Photographs CRAIG ROBERTSON
Spiced lamb
kebabs with pea
& herb couscous
EASY FOLATE FIBRE VIT C IRON
2 OF 5
A DAY
SERVES 4 (makes 6 skewers, 2 per adult,
1 per child) PREP 20 mins COOK 20 mins
400g/14oz lean lamb shoulder, cut into
3cm/1in cubes
1 tsp ground cumin
tsp cayenne pepper
1 tsp sweet smoked paprika
1 tbsp olive oil
24 cherry tomatoes
140g/5oz couscous
400ml/14 oz hot vegetable stock
140g/5oz frozen peas
1 large carrot, coarsely grated
small pack coriander, chopped
small pack mint, chopped
juice 1 lemon
1 Soak 6 wooden skewers in water
for 30 mins (this prevents them burning
when cooking on the griddle or
barbecue). Put the lamb cubes in a large
bowl with the spices and olive oil. Toss
everything together well and season.
2 Thread a piece of lamb onto a skewer,
followed by a cherry tomato. Repeat,
adding about 4 pieces of lamb and
4 cherry tomatoes to each skewer,
until all are used up.
3 Meanwhile, put the couscous in a large
bowl, pour over the hot vegetable stock
and add the peas. Stir, then cover with
cling lm and leave to soak, about 5 mins.
4 Heat a griddle pan. When all the liquid
has soaked into the couscous, gently uff
up the grains using a fork, and stir in the
carrot, herbs, lemon juice and olive oil.
Mix everything together well, season
and set aside.
5 Place the skewers on the hot griddle
pan and cook for 5-6 mins, then turn
and cook for a further 5-6 mins until
the meat and tomatoes are charred
and cooked through. Serve the skewers
with the couscous.
TIP For extra
spice, serve the
skewers and
couscous with a
spoonful of harissa
on the side.
Why not cook
up on the
barbecue?
1.49 per
serving
Everyday
Roast sea bass &
vegetable traybake
EASY
LOW
CAL
VIT C
1 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
300g/11oz red-skinned potatoes,
thinly sliced into rounds
1 red pepper, cut into strips
1 rosemary sprig, leaves removed and
very nely chopped
2 sea bass llets
25g/1oz pitted black olives, halved
lemon, sliced thinly into rounds
handful basil leaves
Arrange the potato and pepper slices on
a large non-stick baking tray. Drizzle over
1 tbsp oil and scatter with the rosemary,
a pinch of salt and a good grinding of
pepper. Toss everything together well
and roast for 25 mins, turning over
halfway through, until the potatoes are
golden and crisp at the edges.
2 Arrange the sh llets on top and
scatter over the olives. Place a couple of
lemon slices on top of the sh and drizzle
with the remaining oil. Roast for a further
7-8 mins until the sh is cooked through.
Serve scattered with basil leaves.
So-simple way with sh 1.38 per serving
NEXT TIME
YOU MAKE IT
Red mullet llets will
also work well.
Everyday
Aubergine & chilli tagliolini
EASY
LOW
CAL
2 OF 5
A DAY
GOOD
4 YOU
2 tbsp olive oil
1 large aubergine, cut into
bite-sized cubes
1 small onion, nely chopped
2 garlic cloves, nely chopped
1 red chilli, deseeded and nely
chopped
1 tsp dried oregano
400g/14oz fresh tomatoes, roughly
chopped, or 400g can chopped
tomatoes
1 tbsp balsamic vinegar
400g/14oz dried tagliolini pasta
or linguini
small bunch basil, roughly chopped
50g/2oz pecorino, grated, or
vegetarian alternative
1 Heat the olive oil in a large saucepan
and cook the aubergine for 5 mins until
starting to brown and soften.
2 Add the onion, garlic, chilli and oregano,
and cook for just a few mins. Add the
tomatoes, balsamic vinegar and about
200ml water, then reduce heat and
simmer gently for about 20 mins, until
the tomatoes are reduced and really
softened, and the sauce is thickened.
3 Meanwhile, bring a large pan of
water to the boil and cook the tagliolini
following pack instructions. Drain the
pasta and return to the pan. Add the
sauce and toss well into the pasta with
the basil. Serve with the grated pecorino.
Spicy pasta, packed with veg
1.16 per serving
Taste team comment
This makes a great weekday
supper dish. The sauce was
full of avour with a good chilli
kick and the pecorino was a
great addition. MATT
Everyday
Creamy asparagus puffs
EASY FOLATE
1 OF 5
A DAY
MAKES 4 PREP 20 mins COOK 20 mins
plain our, for dusting
375g block all-butter puff pastry
150g pack cream cheese
4 thin slices cooked smoked ham
400g/14oz asparagus spears, trimmed
1 medium egg
crispy salad, to serve
Fun to make and eat
2.70 per serving
1 Heat oven to 200C/180C fan/gas 6 and
line a baking tray with parchment. On a
lightly oured work surface, roll out the
pastry to a large square measuring about
30 x 30cm, then cut into 4 squares, each
measuring 15 x 15cm.
2 Spread a quarter of the cream cheese
onto each square, leaving roughly 1cm
space around the edges. Wrap a slice of
ham around 4-5 asparagus spears. Lay
the bundle on top of the cream cheese,
season, then brush the edges of the
pastry with a little beaten egg.
3 Loosely wrap two edges of the square
to meet over the asparagus bundle,
ensuring you have the top and bottom of
the asparagus showing. Brush the pastry
with beaten egg and place on the baking
tray. Bake for 20-25 mins until the pastry
is cooked, golden and puffed, and the
asparagus is tender. Serve immediately
with a crisp seasonal salad.
PER PUFF 567 kcals, protein 16g, carbs 37g,
Taste
team
comment
This
pastry
cooked
perfectly and
the asparagus
has a great
texture.
KIERAN
Everyday
Chicken & olive casserole
EASY VIT C
2 OF 5
A DAY
GLUTEN
FREE
2 tbsp olive oil
1 large onion, nely chopped
2 garlic cloves, nely sliced
8 large boneless, skinless chicken
thighs
1 large rosemary sprig, leaves picked
and nely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g/4oz pitted green and black olives
with herbs
2 tbsp capers
small bunch at-leaf parsley, roughly
chopped
rice, to serve
One-pot that
cooks on the hob
1.71 per serving
1 Heat the oil in a large saucepan or
ameproof casserole dish on a medium
heat, add the onion and cook for a few
mins. Add the garlic and cook for 1 min
more. Remove the onion and garlic from
the pan and set aside on a plate.
2 Turn up the heat, add the chicken
and cook for a few mins each side
until golden.
3 Return the onion and garlic to the pan
with the remaining ingredients. Cover
and cook for 20 mins until the chicken
is cooked through, juicy and tender,
and the sauce is rich and thickened.
Serve with rice.
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Fruit & veg
Q 1 garlic bulb
Q 1 red chilli
Q small pack mint leaves
Q 4 large onions
Q 200g/7oz baby spinach leaves
Q 1 rosemary sprig
Q 300g/11oz cherry tomatoes
Q small pack basil
Q 250g/9oz broccoli
Q 1 lemon
Q 25g/1oz rocket
Q 4 large courgettes
Q 25g/1oz at-leaf parsley
Q 4 spring onions
Dairy
Q 5 eggs
Q cucumber & mint raita (optional)
Q 4 tbsp grated Parmesan
Q 150g block mature cheddar
Meat & sh
Q 400g/14oz lamb mince
Q 400ml/14 oz lamb stock
Q 340g pack Cumberland pork
chipolatas
Q 2 thin ham slices
Storecupboard items
Q 2 x 400g cans chopped tomatoes
Q 250g/9oz conchigliette pasta
Q 4 chapatis
Check your fridge, freezer
and cupboards
Q 1 thick slice white bread
Q 2 tbsp vegetable oil
Q 1 tbsp masala curry paste
Q basmati rice (optional)
Q 1 litre/1 pints vegetable stock
Q knob of butter
Q 4 tbsp olive oil
Q 250g/9oz risotto rice
Q pinch of chilli akes
Q 100g/4oz
breadcrumbs
Q salad (optional)
Q 1 tsp garam masala
Your shopping list for the week
Feed 4 for 30
Total for
5 meals
Plan your weeknight meals with our great-value recipes
Recipes ANGELA BOGGIANO Photographs CRAIG ROBERTSON
Monday
Masala meatball curry
EASY
2 OF 5
A DAY
2 garlic cloves
1 red chilli, deseeded
1 thick slice white bread
small pack mint leaves, reserving
some to serve
400g/14oz lamb mince
1 egg, lightly beaten
1 tbsp vegetable oil
1 large onion, roughly chopped
1 tbsp masala curry paste
400g can chopped tomatoes
400ml/14 oz lamb stock
100g/4oz baby spinach leaves
cooked basmati rice and cucumber
& mint raita, to serve (optional)
1 Place the garlic, chilli, bread and mint
in a food processor and pulse until nely
chopped. Tip into a bowl and mix with
the lamb, egg and seasoning. Using damp
hands, shape into 16 small meatballs.
2 Heat half the vegetable oil in a large
non-stick frying pan. Fry the meatballs
in batches over a high heat until golden,
then set aside.
3 Heat the remaining oil in the frying
pan, add the onion and cook for
3-4 mins until beginning to soften.
Add the curry paste and fry for 1 min,
then tip in the tomatoes and stock
and bring to a simmer.
4 Add the meatballs and simmer for
15 mins until the sauce is thickened.
Stir through the
spinach until just
wilted. Scatter over
the reserved mint
leaves, and serve
with rice and
cucumber & mint
raita, if you like.
PER SERVING 378 kcals,
protein 27g, carbs 14g,
fat 24g, sat fat 9g,
bre 3g, sugar 7g,
salt 0.9g
Tuesday
Creamy tomato risotto
EASY
LOW
FAT
LOW
CAL
1 OF 5
A DAY
GOOD
4 YOU
400g can chopped tomatoes
1 litre/1 pints vegetable stock
knob of butter
1 tbsp olive oil
2 garlic cloves, nely
chopped
1 rosemary sprig, nely
chopped
250g/9oz risotto rice
300g/11oz cherry tomatoes, halved
small pack basil, roughly torn
4 tbsp grated Parmesan
1 Tip the chopped tomatoes and half the
stock into a food processor and pulse
until smooth. Pour into a saucepan with
the remaining stock, bring to a gentle
simmer and keep over a low heat.
2 Meanwhile, place the butter and oil
in the base of a large saucepan and heat
gently until the butter has melted. Add
the onion and gently cook for 6-8 mins
until softened. Stir in the garlic and
rosemary, then cook for 1 min more.
Add the rice and cook, stirring, for 1 min.
3 Start adding the hot stock and tomato
mixture about a quarter at a time. Let the
risotto cook, stirring often, adding more
stock as it is absorbed. After you have
added half the stock, add the cherry
tomatoes. After 20-25 mins, the rice
should be creamy and tender, the cherry
tomatoes softened and all of the stock
should be used up.
4 Cover and leave for 1 min, then stir in
the basil. Serve sprinkled with Parmesan
and a good grinding of black pepper.
per
serving
per
serving
Taste
team
comment
We
love
risotto
in our house
and this is such
a comforting,
warming dish.
KIERAN
Everyday
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Wednesday
Warm sausage &
broccoli pasta salad
EASY
LOW
CAL
VIT C
1 OF 5
A DAY
COOK 20-25 mins
200g/7oz Cumberland pork chipolatas
1 tbsp olive oil
2 garlic cloves, nely chopped
250g/9oz broccoli, cut into orets
250g/9oz conchigliette pasta (or any
short pasta)
pinch of chilli akes
grated zest and juice
lemon
25g/1oz rocket
1 Heat the grill, and cook the sausages
for 10-12 mins or until cooked through
and golden brown.
2 Meanwhile, heat the oil in a small
frying pan, cook the onion for 6-8 mins
until soft, then add the garlic and
cook for 1 min. Set aside.
3 Bring a pan of water to the boil and
cook the broccoli for 3-4 mins until
tender but still with a bite. Lift out
using a slotted spoon and set aside.
4 Add the pasta to the water you have
just cooked the broccoli in and cook
following pack instructions. Drain well
and return to the pan.
5 Chop the sausages into 2cm pieces
and toss with the pasta, then chop the
broccoli roughly and add to the pasta
along with the cooked onions, garlic,
chilli akes, and lemon zest and juice.
Toss everything together well with the
rocket and season.
Thursday
Sausage & herb
stuffed courgettes
EASY CALCIUM FOLATE VIT C
1 OF 5
A DAY
4 large courgettes, halved lengthways
2 tbsp olive oil
1 garlic clove, nely chopped
100g/4oz breadcrumbs
25g/1oz nely chopped
at-leaf parsley
140g/5oz Cumberland
pork chipolatas,
squeezed from
their skins
salad, to serve (optional)
Using a teaspoon, scoop out the esh
from the courgettes, then roughly chop.
2 Heat the oil in a large frying pan and
cook the onion for 6-8 mins until soft.
Stir in the garlic and cook for 1 min more.
Add the chopped courgette and cook for
a further 6 mins until really tender.
3 Remove from the heat and tip into a
bowl along with the breadcrumbs,
cheese, parsley and the
sausagemeat. Mix together well.
4 Spoon the mixture into the
hollowed out courgette halves
and place on a baking sheet.
Bake for 25-30 mins cover
towards the end if browning
until the courgettes are tender and
the lling is golden. Serve with a
salad, if you like.
Friday
Spinach omelette
chapati wraps
EASY

MAKES 4 PREP 5 mins COOK 15-20 mins
1 tbsp vegetable oil
4 spring onions, nely chopped
1 tsp garam masala
4 eggs, lightly beaten
50g/2oz mature cheddar, roughly
grated
2 thin ham slices, cut
into strips
100g/4oz baby
spinach leaves
4 chapatis
1 Heat a little of the oil in a non-stick
frying pan measuring about 20cm. Add
a quarter of the spring onions and gently
cook for 2-3 mins. Add tsp of the
garam masala and cook for 30 secs.
2 Swirl in a quarter of the beaten egg,
tipping the pan to cover the base, and
cook for 1 min until the base is golden.
Sprinkle a quarter of the cheese, ham
and spinach over the top, cover with
a lid and cook for 1 min more until the
spinach is just wilted and the cheese
has melted.
3 Meanwhile, heat a chapati either in
the microwave for 30 secs or in a dry
frying pan. Tip the omelette out of the
pan on top of the chapati, roll up
and serve warm. Repeat with the
remaining ingredients to make
3 more omelette wraps.
PER WRAP 376 kcals, protein 18g,
carbs 29g, fat 21g, sat fat 5g,
bre 1g, sugar 2g, salt 1.0g
TIP This pasta
dish can be served
cold the next day
for lunch, or packed
for a picnic in an
airtight container.
Leave out the chilli
and rocket if the
kids arent keen
on these.
per
serving
per
serving
per
serving
Taste
team
comment
The
wraps
are a
unique way of
eating a normal
omelette a
great blend of
Indian and
English cuisine.
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Everyday
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Satisfying salads
Get inspiration for your leaves with these exciting new summer recipes Recipes KATY GREENWOOD Photographs CRAIG ROBERTSON
Thai chicken salad
1.48 per serving
Hot-smoked salmon & grapefruit salad
3.13 per serving
Layered houmous & griddled
vegetable salad 1.63 per serving
Italian-style salad with crisp pancetta
2.09 per serving
Everyday
Italian-style salad
with crisp pancetta
EASY
1 OF 5
A DAY
GLUTEN
FREE
COOK 5 mins
6 slices pancetta
2 balls mozzarella, torn into
chunks
6-8 tomatoes, chopped into
large pieces
285g jar artichokes in oil,
drained
large handful basil leaves
crusty bread, to serve
FOR THE DRESSING
1 shallot, nely chopped
3-4 tbsp extra virgin olive oil
2-3 tbsp Sherry vinegar
Thai chicken salad
EASY
LOW
CAL
CALCIUM FOLATE VIT C
2 OF 5
A DAY
GOOD
4 YOU
SERVES 4 PREP 20 mins NO COOK
1 head Chinese leaves,
shredded
2 cooked chicken breasts, or
200g/7oz leftover cooked
chicken, shredded
1 mango, peeled, stoned and
thinly sliced
bunch mint, leaves picked
6 spring onions, sliced
diagonally
3 tbsp salted peanuts or cashew
nuts, roughly chopped
FOR THE DRESSING
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of sh sauce
2 large red chillies, deseeded and
nely chopped
Hot-smoked salmon
& grapefruit salad
2 OF 5
A DAY
2 grapefruits
1 large fennel bulb, sliced as
nely as you can (or use a
mandolin)
1 small red onion, thinly sliced
100g bag watercress
4 llets hot-smoked salmon
2 tsp fennel seeds, lightly
crushed
FOR THE DRESSING
2 tsp clear honey
1 heaped tbsp wholegrain
mustard
1 Top and tail the grapefruits,
then remove the skin and pith
with a knife. Holding each
grapefruit over a bowl, cut into
segments and squeeze any juice
from the remaining skin and pith
into the bowl.
2 To make the dressing, mix the
grapefruit juice with the honey,
mustard and oil. Season to taste.
Layered houmous &
griddled vegetable salad
EASY
LOW
CAL
FIBRE VIT C
3 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
COOK 45 mins
3 red peppers, halved
3 tbsp olive oil
2 courgettes, thinly sliced
lengthways
1 large aubergine, thinly sliced
lengthways
8 tbsp houmous
juice 1 lemon
small garlic clove, crushed
1 tsp sumac
2 large handfuls rocket
ciabatta, to serve
1 Heat oven to 200C/180C fan/
gas 6. Rub the peppers with a little
oil and roast for 30 mins, turning
halfway through, until soft and
slightly charred. Place in a bowl,
cover with cling lm and set aside.
2 Meanwhile, heat a large griddle
pan (or two, if you have them,
for speed) until hot. Drizzle the
courgettes and aubergine with
1 Heat a non-stick frying pan and
cook the pancetta on each side
for 2-3 mins until crisp. Set aside
to cool. Mix together the dressing
ingredients and season.
2 Arrange the mozzarella,
tomatoes and artichokes on a
serving plate. Tear the pancetta
into bite-sized pieces and scatter
over, followed by the basil leaves.
Drizzle with the dressing and
serve with crusty bread.
PER SERVING 387 kcals, protein 18g,
sugar 4g, salt 2.1g
oil, then griddle for a few mins each
side until char lines appear. Peel
the peppers and discard the seeds.
Tear the peppers into thick strips.
3 Spread the houmous over a
serving plate. Mix together the
lemon juice and garlic. Toss with
the vegetables and half the sumac,
then arrange over the houmous.
Top with the rocket leaves and
sprinkle over the remaining sumac.
Serve with ciabatta.
3 Toss the grapefruit segments
with the fennel, onion, watercress
and half the dressing. Arrange
on a serving plate, ake over the
salmon, drizzle with the remaining
dressing and scatter over the
crushed fennel seeds.
1 To make the dressing, mix
together all the ingredients and
stir to dissolve the sugar.
2 In a large bowl, mix all the
salad ingredients except the nuts.
Toss with the dressing and season
with black pepper. Scatter with
the nuts to serve.
Sensitivity may have stopped you from enjoying your favourite
things, but with fast-acting Colgate
Sensitive Pro-Relief
you
can rediscover them all. Put it to the test with this recipe
Highly
What have your sensitive teeth caused
you to put on a banned list? Hot
drinks or ice lollies? Sweet treats and
chocolates? The good news is you can
enjoy all those things and more
without discomfort now, thanks to
Colgate Sensitive Pro-Relief toothpaste.
Its no wonder the scientically
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relief, so youre free to eat and drink
whatever you like again.
Try Colgate Sensitive Pro-Relief for
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with a glass of this refreshing limeade
specially created for Colgate Sensitive
Pro-Relief and easily turned into a
grown-up cocktail if you add a shot of
gin. Be prepared youre going to be
impressed by its effectiveness.
Easy homemade limeade
MAKES 1-2 jugs TAKES 3 mins
NO COOK
10 limes, quartered, plus a couple
slices to serve
50g caster sugar
handful fresh mint leaves
1-2 x 1-litre bottles soda water
bag of crushed ice
Put the lime quarters, sugar and 400ml
cold water into a food processor or blender
and whizz until the mixture is as smooth
as possible. Tip into a sieve set over
a large jug, and push through as much
juice as you can.
Mix the juice with the mint leaves
and some slices of lime. Top up with
soda water to taste. Pour into glasses
and add plenty of crushed ice to each
before drinking.
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Save
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Indulge in a perfect espresso,
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stylish espresso machine from Cooks
Professional. Capable of making four
cups of coffee in as little as ve
minutes, its modern stainless-steel
design will add a sophisticated touch
to any kitchen. There is a carafe with
a water level gauge for easy measuring
and the single control with indicator
light is easy to use. Measures H33cm
x W32 x L20. Available in red (D7516)
or graphite (D7517).
Cooks Professional Espresso Maker,
only 44.99 (rrp 99.99), plus 3.95 p&p
Subscriber
Welcome to your special subscriber pages. To say thank
you for subscribing to BBC Good Food magazine, weve
put together this selection of great offers for you to enjoy.
Gillian Carter, Editor
Great-value coffee
machine and juicer
How to order your coffee maker or juicer
Call 0844 493 5654* quoting 38774 or send your contact details,
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Make delicious, healthy drinks with this fruit and vegetable
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Great savings on cookware, cutlery and knives
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*please add 3.95
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Add elegance to your table with this Viners
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Save
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New BBQ
favourites
Salads to
take to a party
The summer
collection
Looking for something new to cook for a special
occasion? Cassie Bests fresh recipes provide
inspiration for relaxed outdoor eating, from family
gatherings to bring-a-dish parties Photographs DAVID MUNNS
Party nibbles
& cocktails
Easy lunch
in the garden
18
ALL-NEW
RECIPES
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Exciting
picnic ideas
Grapefruit mojitos
EASY
GLUTEN
FREE
juice of 3 pink grapefruits, plus 1 thinly
sliced, to serve
small pack mint
250ml/9 oz white rum
1 litre/1 pints soda water
Put the grapefruit juice, most of the mint
and the sugar in a large jug. Crush the
ingredients together with the end of
a rolling pin to release the avour from
the mint and dissolve the sugar. Add the
rum, mix well and top up with soda water
and ice. Add the sliced grapefruit and
remaining mint before serving.
fat none, sat fat none, bre none,
Mini prawn &
sweetcorn cakes
EASY
300g/11oz raw peeled king prawns
340g can sweetcorn, drained
2 tsp cumin seeds
bunch spring onions, chopped
sunower or vegetable oil, for frying
1 Put half the prawns, half the sweetcorn,
half the cumin seeds, all the our,
100ml water and some seasoning into
a food processor. Whizz until smooth,
then tip into a bowl.
2 Roughly chop the remaining prawns
and add to the mixture with the remaining
sweetcorn and cumin seeds, the
coriander and spring onions. Mix well.
3 In a large pan or wok, heat enough
oil to come 1-2cm up the side of the pan.
Spoon walnut-sized blobs of the mixture
into the hot oil. Squash down a little with
a spoon and cook for 1-2 mins each side
until golden brown and crisp (you will
have to do this in batches). Drain on
kitchen paper and serve warm.
PER CAKE 89 kcals, protein 5g, carbs 8g,
Come on over!
Get your alfresco dining going with
this selection of delicious, easy nibbles
Aubergine & pomegranate
atbreads
EASY FIBRE
1 OF 5
A DAY
GOOD
4 YOU
SERVES 8 with other nibbles PREP 20 mins
COOK 30 mins
If youd like to get ahead, you can prepare the
griddled aubergines and aubergine & tahini
pure up to 4 hrs before serving.
3 aubergines
2 tbsp olive oil
zest 1 lemon, juice lemon
2 tbsp tahini
3 large or 5 small Middle Eastern
atbreads
100g/4oz pomegranate seeds
2 tbsp toasted pine nuts
few mint leaves, to serve
1 Halve 1 of the aubergines, from stalk
to bottom, then cut into long, thin slices.
Brush with 1 tbsp of the oil, then
barbecue or griddle in batches until
soft and charred. Set aside. Meanwhile,
put the remaining 2 aubergines directly
on the barbecue, or under a hot grill,
and cook, turning regularly, until the skin
is blistered and blackened and the esh is
really soft. Leave to cool.
2 Halve the whole aubergines, scoop out
the esh into a food processor and
discard the blackened skins. Add the garlic,
lemon zest and juice, tahini and seasoning,
then whizz until smooth. Chill in the fridge
and remove 30 mins before serving.
Brush the atbreads with the remaining
oil, place on a baking tray and bake for
10 mins until crisp.
4 Spread the atbreads with the
aubergine pure, then top with the
griddled aubergine slices, pomegranate
seeds, pine nuts and mint leaves. Cut
into slices before serving.
Harissa beef skewers
with avocado dip
EASY
MAKES 16 PREP 15 mins plus
1 hr marinating COOK 10 mins
These tasty skewers work just as well
with lamb or chicken. For a vegetarian
alternative, use chunky pieces of halloumi.
juice 1 lime
2 tbsp harissa
1 tbsp clear honey
4 sirloin steaks, cut into long
thin strips
FOR THE DIP
2 ripe avocados, stoned and peeled
juice 1 lime
100ml/3 oz natural yogurt
1 Youll need 16 skewers. If using wooden
ones, soak in water for 30 mins rst to
prevent them from burning. Whisk the
lime juice, harissa and honey in a large
bowl. Add the beef strips and toss
everything together. Leave to marinate for
at least 1 hr (or up to 4 hrs if you have time).
2 To make the dip, whizz all the
ingredients together in a food
processor, then chill until needed.
3 Heat the barbecue or a griddle pan until
smoking hot. Thread 2 pieces of beef
onto each skewer, winding them around
the skewer as you do, then season.
Cook for 1 min on each side for medium-
rare skewers, or longer if you prefer them
well done. Serve warm with the dip.
PER SKEWER 76 kcals, protein 7g, carbs 2g,
Summer collection
Whether youve got friends over for
a night of World Cup action, or youre
simply enjoying time outdoors,
these tasty bites are just the thing
for hungry guests and a zesty
cocktail should kick it all off nicely
Fire up the BBQ
Seafood, pineapple
& coconut kebabs, p76
Smoky mushroom burgers
with roasted garlic mayo, p76
Summer collection
Ginger beer chicken & ribs
EASY
SERVES 8 PREP 15 mins plus
1 hr marinating COOK 1 hr 45 mins
Sweet, sticky and lightly spiced this chicken
and ribs dish has it all. Make sure you provide
a generous pile of napkins alongside.
8 pieces of chicken (we used thighs
and drumsticks), bone in and skin on
1kg/2lb 4oz spare ribs, cut between
the bones, if a whole rack
2 tsp ground ginger
2 tsp ground allspice
2 star anise
1 litre/1 pints ginger beer
100g/4oz ginger, sliced
FOR THE GLAZE
500ml/18 oz ginger beer
juice 2 limes, plus extra
wedges to serve
300g/11oz tomato ketchup
75ml/2 oz soy sauce
75ml/2fl oz clear honey
1 Toss the chicken and ribs in the ground
ginger, allspice and lots of seasoning. Cover
and marinate for 1 hr (or up to 24 hrs).
Tip the meat into a deep roasting tin,
add the star anise, ginger beer and sliced
ginger, then top up with enough water to
just cover the meat. Cover with foil and
cook for 1 hr 30 mins. Uncover, pour
away the cooking liquid and pat the
chicken pieces and ribs dry with kitchen
paper. Chill until ready to use.
3 Meanwhile, to make the glaze, pour
the ingredients into a saucepan and boil
until thick and sticky this will take about
30 mins. Can be made 2 days before
up to this point.
4 Heat up the barbecue and let the
ames subside. Brush the sticky glaze
all over the meat, making sure each piece
is well coated. Place on the barbecue and
cook for 15-20 mins, brushing with the
glaze from time to time, until hot and
charred in places. Serve with extra lime
wedges for squeezing over.
Smoky mushroom burgers
with roasted garlic mayo
EASY
2 OF 5
A DAY
GOOD
4 YOU
SERVES 4 (easily doubled) PREP 25 mins
COOK 50 mins
If youve got vegetarian friends popping over,
keep one side of the grill just for the veggie
dishes or cook these in the oven at
200C/180C fan/gas 6 for 30 minutes.
4 large at mushrooms
1 tbsp olive oil, plus extra for frying
2 roasted red peppers (from a jar),
nely chopped
small pack thyme, leaves picked
and chopped
50g/2oz fresh breadcrumbs
1 tbsp sundried tomato paste
2 tsp smoked paprika
3 red onions, thinly sliced
1 tbsp Sherry vinegar
FOR THE ROASTED GARLIC MAYO
3 garlic cloves, unpeeled
50g/2oz good-quality mayonnaise
TO SERVE
4 crusty bread rolls (we used ciabatta)
salad leaves
25g/1oz cheddar or Manchego, grated
1 Heat up the barbecue. To make the
garlic mayo, wrap the garlic cloves in
a foil parcel, position on a hot spot of
the barbecue and cook for 20 mins until
really soft. Alternatively, bake in a hot
oven for 20-30 mins. Leave to cool, then
squeeze the cloves out of their skins and
mash with a fork. Mix the garlic pure
with the mayonnaise, then chill until
ready to serve.
Seafood, pineapple
& coconut kebabs
EASY
GOOD
4 YOU
16 large, unpeeled raw king prawns
500g/1lb 2oz mixture of boneless
salmon and white sh llets, skinned
and cut into chunky pieces
200ml can coconut milk
100g/4oz fresh pineapple, cut into
chunks
85g/3oz desiccated coconut
drizzle of oil
lime wedges, to serve
2 Remove the stalks from the middle
of the mushrooms and nely chop them.
Heat a drizzle of oil in a pan (on the
barbecue or hob), add the stalks and
fry for a few mins until golden and soft.
Add the peppers, thyme, breadcrumbs,
tomato paste, paprika and some
seasoning. Cook for 5 mins more,
then set aside to cool a little. Rub
the mushroom caps with a little oil,
season, then top each one with of the
mixture. Can be chilled for up to 1 day.
3 Meanwhile, heat a little oil in another
frying pan (on the barbecue or hob), and
add the onions. Cook for 15 mins until
soft and golden, then add the sugar,
vinegar and some seasoning. Cook for
5 mins more until caramelised and sticky.
Can be chilled for up to 2 days.
4 Put the mushrooms on the barbecue
(stuffed side up), close the lid or cover
with foil, and cook for 20 mins until soft
and cooked through. Be sure to keep
an eye on the heat and move to the
upper shelf if the bottoms of the
mushrooms start to burn. Split the rolls
and heat these on the barbecue, too.
Spread each roll with some garlic mayo,
top with salad leaves, a lled mushroom,
some sticky onions and a grating of cheese.
Taste team comment
Ill denitely make these again.
The avour and texture of the
mushrooms was delicious and
the paprika made the dish plus, I loved
making the sticky onions! JEN
1 Youll need 8 skewers. If using wooden
ones, soak for 30 mins before cooking.
Fire up the barbecue and allow the
ames to subside before cooking, or heat
a griddle pan until smoking hot.
2 Toss together the prawns, sh, coconut
milk and some seasoning in a bowl, then
thread onto skewers, together with the
pineapple chunks. Tip the desiccated
coconut onto a plate and roll each sh
kebab in it, pressing on the coconut to
help it stick. Dab the kebabs with a little
oil and cook for 3-4 mins each side until
the prawns turn pink and the sh is
cooked through. Serve with lime wedges.
PER KEBAB 217 kcals, protein 17g, carbs 3g,
Summer collection
Satisfyingly sticky!
Perfect for a picnic
Lemon drizzle
scones, p80
The best picnic dishes
require little or no
cutlery, dont fall apart
while you travel
and they taste great
Summer collection
Serve with your
favourite pickle
Pork, apricot &
pistachio pies
A LITTLE EFFORT

500g pack puff pastry
plain our, for dusting
200g/7oz pork mince
50g/2oz dried apricots, roughly
chopped
25g/1oz pistachios, roughly chopped
tsp fennel seeds
good pinch of ground mace or nutmeg
Taste team
comment
The pies
went
perfectly
with a salad and
some chutney.
The apricots made
them very sweet,
so I will add a little
extra spice next
time. KIERAN
small bunch parsley, chopped
1 egg, beaten
Line 6 holes of a mufn tin with strips
of baking parchment (these will help you
to lift out the pies once cooked). Set aside
a quarter of the pastry and roll out the
remaining pastry on a oured surface to
the thickness of a 20p coin. Cut out 6 x 8cm
circles and use to line the mufn tin holes,
leaving a little overhanging the top edge.
2 Put the pork in a bowl, add the
remaining ingredients, except the egg,
and season. Mix by hand until combined,
then pack the meat rmly into the cases.
3 Roll out the remaining pastry to the
same thickness. Cut into 0.5cm strips
and create a lattice pattern on top of the
pies. Trim off any excess. Brush the inside
edge of each pie with egg, then roll up the
overhanging pastry (from step 1) to stick
the layers together. Can be covered with
cling lm and chilled for up to 2 days.
4 Brush pies with egg and bake for 45 mins
until golden. Cool and eat with pickle.
PER PIE 567 kcals, protein 15g, carbs 41g,
Tear-and-share
stuffed deli rolls
A LITTLE EFFORT
MAKES 12 small rolls PREP 25 mins plus
rising and proving COOK 50 mins
500g pack bread mix (we used
ciabatta)
145g tub fresh pesto
100g/4oz cooked artichokes in olive
oil, drained and chopped (reserve
a little of the oil)
3 roasted peppers (from a jar), drained
and chopped
250g ball mozzarella, chopped
handful basil leaves, torn
1 Make up the bread dough following
pack instructions, adding 1 tbsp of
pesto instead of the oil suggested
on the pack. Leave the dough to
rise until doubled in size.
2 Brush a 23cm springform tin with
some of the oil from the artichokes,
Lemon drizzle scones
EASY
250g/9oz self-raising our, plus a little
extra for dusting
50g/2oz butter, chilled and cut in small
pieces, plus extra for greasing
zest 2 lemons
125ml/4 oz buttermilk
4 tbsp full-fat milk
FOR THE DRIZZLE ICING
3 tbsp icing sugar
zest 1 lemon, plus a little lemon juice
4 white sugar cubes, crushed, or
1 tbsp preserving sugar
clotted cream and jam, to serve
1 Heat oven to 220C/200C fan/gas 6
and grease a large baking tray. In a large
bowl, rub the our, tsp salt and the
butter together with your ngertips
until the mixture resembles ne
breadcrumbs. Add the caster sugar and
lemon zest, and stir with a cutlery knife.
Mix together the buttermilk and milk.
Make a well in the centre of the our
mix and add the liquid. Use your
cutlery knife to combine the mixture
as a soft dough, but dont overmix or
the scones will be heavy.
2 Tip onto your work surface and
pat the dough out to a 2.5cm thickness.
Use a 7cm cookie cutter to stamp out
the scones. Dont twist as you cut, as
this will stop the scones rising to their
full potential. Any scraps of dough can
be gently pushed back together to make
more scones. Place the scones on the
baking tray and bake for 10-12 mins
until golden, then transfer to a wire
rack and leave to cool.
3 Mix the icing sugar with enough
lemon juice to make a thick but runny
icing. Drizzle over the scones, then scatter
with the crushed sugar cubes and lemon
zest. Leave to set for 10 mins, then enjoy
with clotted cream and jam.
PER SCONE 270 kcals, protein 5g, carbs 46g,
and set aside 2 tbsp pesto and 1 tbsp
chopped peppers for the lling. Mix the
remaining ingredients together in a bowl.
3 Divide the dough into 12 equal pieces,
using scales to be exact. Roll each piece
into a ball, then roll out to form a disc
with a rolling pin. Divide the pesto-veg
lling between the 12 pieces of dough,
then shape back into balls by pinching
the edges together and rolling until
smooth. Arrange the dough balls,
seam-side down, in the cake tin.
Cover with a piece of oiled cling lm
and leave to prove until doubled in size.
Remove the cling lm. Brush the rolls
with the remaining pesto and scatter
over the rest of the peppers. Bake
for 50 mins until golden and cooked
through. Cool in the tin for 10 mins,
then cool completely on a wire rack
before transferring the deli rolls to
your picnic basket.
PER ROLL 226 kcals, protein 11g, carbs 20g,
Summer collection
Ill bring a salad!
Roast new potato salad with
caper & tarragon dressing
EASY
SERVES 8 PREP 10 mins COOK 1 hr
1kg/2lb 4oz baby new potatoes,
halved if large
1 tbsp rapeseed oil
FOR THE DRESSING
150ml/pt soured cream
1 tbsp Dijon mustard
small pack each tarragon and
parsley, chopped
zest and juice lemon
1 tbsp small capers, rinsed
Put the potatoes in a large pan of water,
cover and bring to the boil, then cook for
5 mins until tender. Drain well. Tip the
potatoes onto a baking tray, toss in
the oil, add some seasoning and cook
for 45 mins until golden. Remove from
the oven and leave to cool.
2 Mix the dressing ingredients together
in a large bowl. Add the potatoes
and toss together to coat. Chill for up to
24 hrs or eat straight away.
More exciting that your average offering, these avour-packed dishes
will stay crisp and fresh on the move and take a starring role on the table
Taste
team
comment
So
easy to
prepare
and make,
I loved this
tasty new
take on one
of my favourite
salads. JEN
Heirloom beetroot
& feta salad
EASY FOLATE
1 OF 5
A DAY
GLUTEN
FREE
SERVES 8 PREP 10 mins COOK 20-30 mins
1kg/2lb 4oz small heirloom beetroots
(different colours if you can get them)
200g block feta
100g/4oz pumpkin seeds, toasted
FOR THE DRESSING
zest and juice 1 lemon
2 tbsp white balsamic or white
wine vinegar
2 tbsp extra virgin rapeseed oil
1 Put the beetroots in a large saucepan
of water, cover with a lid, bring to the boil,
then cook for 20-30 mins until tender this
will depend on the size. When cooked they
should feel tender when poked with a
knife. Drain and leave to cool.
2 Peel the beetroots with a sharp knife
(make sure you wear gloves for this,
or the juice will stain your hands) and cut
into slices. Mix the dressing ingredients
together with some seasoning and gently
toss through the beetroot. Arrange on
a platter and scatter the feta and
pumpkin seeds over the top.
Summer collection
Sugar snap pea, avocado
& orange salad
EASY VIT C
1 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
250g/9oz sugar snap peas, halved, on
an angle
1 red onion, thinly sliced
2 oranges, peeled and sliced
200g/7oz radishes, halved or
quartered
2 ripe avocados, stoned and peeled,
cut into chunky pieces
juice 1 lemon
100g bag pea shoots
FOR THE DRESSING
zest and juice 1 orange
small pack each mint and coriander,
nely chopped
3 tbsp white wine vinegar
4 tbsp rapeseed oil
1 tbsp clear honey
1 Boil the kettle. Put the sugar snap
peas and onions in a large bowl and
cover with hot water. Stand for
30 secs, then drain and run under
cold water until cool. Drain again.
2 Layer the sugar snap peas,
onions, oranges and radishes
into a container. Toss the
avocado in the lemon juice
and add this, too. Mix the
dressing ingredients
in a jam jar. When ready
to serve, toss the pea
shoots and dressing
through the salad.
fat 11g, sat fat 1g, bre 4g,
sugar 8g, salt 0.1g
Lazy lunch in the sun
Elegant yet
simple starter
Green gazpacho
EASY
2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
SERVES 4 PREP 15 mins plus
2 hrs chilling NO COOK
100g bag baby spinach
2 garlic cloves
1 large cucumber, deseeded and
chopped
green chilli, deseeded
small pack each parsley, basil and
mint
1 ripe avocado, stoned and peeled
4 spring onions, topped and tailed
200g/7oz natural yogurt
2 tbsp Sherry vinegar
drizzle of extra virgin olive oil or
rapeseed oil
handful pea shoots
edible owers ice cubes, to serve
(see tip, far right)
1 Put all the ingredients, except the oil,
pea shoots and ice cubes, into a food
processor with a good pinch of salt and
pepper and blitz, adding enough water
to get a soupy consistency. Taste, and
add a little more vinegar and seasoning
if necessary. Chill for up to 24 hrs, or at
least 2 hrs.
2 To serve, divide between shallow
soup bowls, oat a few ice cubes in
each bowl (see tip, right) and add
a scattering of pea shoots and a drizzle
of oil before serving.
Edible ower ice cubes
To make this chilled soup extra special,
freeze edible petals and owers,
such as viola, rose, borage, nasturtium
and pansy, into ice cubes. These will
keep for up to 2 months in the freezer.
You can also add them to cocktails.
This deceptively easy menu is designed to save you time in the kitchen
Taste team comment
Denitely a summertime dish
the aroma and taste was
lovely and refreshing. I also
noticed that the avours mellowed
well after chilling for 24 hours. HEIDI
Summer collection
Peas & beans with
crunchy croutons, p88
Sticky citrus & mustard
glazed salmon, p88
Summer collection
Peach & red berry
ice cream cake, p88
You can make the dessert up to two weeks
ahead and stash in the freezer and your starter
can be rustled up the day before. Then the main
is so simple to put together at the last minute
Summer collection
Red berry coulis
EASY
LOW
FAT
MAKES about 200ml PREP 5 mins plus
chilling COOK 5 mins
Place 200g raspberries and 100g
redcurrants (removed from stems),
into a saucepan with 100g golden
caster sugar. Set over a medium heat,
crushing with the back of a fork until
the sugar has dissolved and the berries
have become saucy. Taste and add a little
more sugar if the berries are particularly
sharp. Strain through a sieve, then chill
until ready to serve.
PER SERVING 23 kcals, protein none, carbs 6g,
fat none, sat fat none, bre 1g, sugar 6g, salt none
Peach & red berry
ice cream cake
EASY

CUTS INTO 12 slices PREP 45 mins plus
4 hrs freezing COOK 30 mins
FOR THE CAKE
75g/2oz butter, softened, plus extra
for greasing
3 medium eggs
100g/4oz soured cream (from a
300g pot, use the rest in the
ice cream layer, below)
FOR THE ICE CREAM LAYER
200g/7oz raspberries, plus extra
to serve
100g/4oz redcurrants, plus extra
to serve
100g/4oz icing sugar, plus 2 tbsp
300ml pot double cream
250g tub mascarpone
200g/7oz soured cream (leftover
from the cake)
3 peaches, stoned and chopped
Grease and line the base and sides of
a 20cm deep cake tin with baking
parchment. Put the butter, sugar, our,
eggs, soured cream, vanilla and tsp
salt into a large mixing bowl and blend
together using an electric hand whisk.
Once smooth, scrape into the cake
tin and bake for 50-55 mins until golden
and risen, and a skewer inserted in the
centre comes out clean. Leave to cool
for 10 mins in the tin, then transfer to
a wire rack to cool completely.
2 Clean the cake tin and line with a double
layer of cling lm. Tip half the raspberries,
half the redcurrants and the 2 tbsp of
icing sugar into a bowl, and lightly crush
with a fork. Set aside. Pour the double
cream, icing sugar, mascarpone and
remaining soured cream into another bowl
and whisk with an electric hand whisk
until softly whipped and just holding its
shape. Fold through the soured cream,
peaches, and whole and crushed berries.
3 Split the cake into 3 even layers. Flip
the top layer into the cake tin, so the top
now becomes the base. Scrape half
the cream and fruit mixture into the tin,
spread to the edges and level the top.
Flip the middle layer of cake into the tin,
top with the remaining cream and fruit
mixture, then ip on the nal layer of
sponge. Give the sponge a gentle press to
expel any gaps between the layers, then
overwrap and place in the freezer. You
can also freeze some extra raspberries
and redcurrants to serve alongside.
Freeze the cake for at least 4 hrs.
4 Remove the cake from the freezer
20 mins before serving. Tip it out of
the tin onto a cutting board and slice.
Any leftovers can be put back in the
freezer and eaten over the next 2 weeks.
Serve with extra berries and a berry
coulis (recipe below).
PER SLICE 541 kcals, protein 7g, carbs 46g, fat 37g,
sat fat 23g, bre 2g, sugar 32g, salt 0.5g
WHAT TO DRINK
With this vividly fresh menu serve
the brilliantly vibrant Finest Boranup
Sauvignon Blanc Semillon 2012, Western
Australia, 13%( 9.99. Tesco). Its lime
and lemon freshness goes so well with
the gazpacho and the salmon.
With the luxurious ice cream cake,
serve cool glasses of Lustau Moscatel
de Chipiona, 15%, (6.49/50cl, Waitrose)
a delicately grapey treat.
Peas & beans with
crunchy croutons
EASY FIBRE
1 OF 5
A DAY
50g/2oz butter
drizzle of olive oil
1 bread roll, cut into 2cm/in cubes
300g/11oz green beans, stalk end
trimmed
300g/11oz garden peas
2 garlic cloves, thinly sliced
zest lemon
1 Bring a pan of water to the boil,
and heat half the butter with the olive
oil in a frying pan. Toss the bread in
the frying pan to coat in the butter
and oil, then cook for 2-3 mins until
the croutons are crisp and golden.
Meanwhile, boil the beans for 2 mins.
Add the peas and cook for 1 min more,
then drain. Tip the croutons onto a plate.
2 Add the remaining butter to the pan
with the garlic, sizzle for 30 secs until
the garlic is golden, then add the veg
and lemon zest, and cook for 1 min more.
Toss in the croutons just before serving.
Sticky citrus & mustard
glazed salmon
1 OF 5
A DAY
assortment of citrus fruits, thinly
sliced (we used 1 grapefruit,
1 orange, 2 lemons and 2 limes), plus
200ml/7 oz citrus juice (from any
of the above fruit)
4 tbsp clear honey
1 tbsp wholegrain mustard
small pack dill, chopped
800g/1lb 12oz llet of salmon,
deboned and skinned
Pour the citrus juice, honey and mustard
into a saucepan and boil rapidly until
reduced to a sticky sauce.
2 Arrange the sliced fruit in the bottom
of a casserole dish and scatter it with half
the dill. Season the salmon llet and put
it on top of the fruit, then brush with the
sticky sauce. Bake for 20 mins until
the salmon is cooked though. Scatter
with more dill before serving.
MAGAZINE
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2014
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Weekend
A summer
teatime treat
Great British Bake Off winner
Frances Quinn creates a nostalgic
centrepiece for a special summer tea
Photographs WILL HEAP
Giant strawberry
shortcake
Giant strawberry shortcake
A LITTLE EFFORT

SERVES 12-16 PREP 50 mins plus chilling
and cooling COOK 1 hr 25 mins
A Victoria jam sandwich and Jammie
Dodgers are two of mine and the nations
favourite teatime treats, so I thought Id
combine them on a Great British scale.
Layering up the avours and textures
of both bakes produces one very different
slice and a lovely surprise when cut.
FOR THE SHORTBREAD
400g/14oz slightly salted butter,
softened
600g/1lb 5oz plain our, plus extra
for dusting
FOR THE CAKE
softened, plus extra for greasing
3 medium eggs, beaten
140g/5oz self-raising our, plus extra
for dusting
FOR THE BUTTERCREAM
softened
300g/11oz icing sugar, plus extra
for dusting
1 tbsp vanilla extract
FOR THE STRAWBERRY FILLING
300g/11oz strawberry jam
tsp golden linseeds
icing sugar, for dusting
1 Heat oven to 180C/160C fan/gas 4. To
make the shortbread, beat the butter,
sugar and vanilla extract together until
smooth. Add the our in 2 or 3 goes,
and stir until the mixture starts to form
a dough. Use your hands to bring it
together and shape into a ball. Cut off
100g of the dough, wrap in cling lm and
chill until ready to make the strawberry
stalk and leaves. Weigh the remaining
dough and divide into 2 equal pieces.
2 Using your hands and the back of a
metal spoon, press one of the larger
pieces of shortbread mixture into the
base of a 23cm loose-bottomed uted
tart tin (wrap the other piece of dough in
cling lm and chill until needed). Smooth
the surface with the back of the spoon
to create an even layer (see pic A), then
chill for 15 mins.
3 Prick the base of the shortbread all
over with a fork, place on a baking tray
and bake for 20-25 mins or until lightly
golden and rm. Remove from the oven
and, while the shortbread is still hot,
press a 9-10cm heart-shaped cutter
into the centre (pic B). Leave to cool
in the tin for 20 mins.
4 Carefully remove the shortbread from
the tart tin and transfer to a wire rack
to cool completely. Wash the tin and
repeat steps 2 and 3 with the second
piece of dough, but dont cut out the
heart shape. (If you have 2 tart tins
you can make both the shortbread
biscuits at the same time.)
5 For the cake, grease the base and sides
of a 22cm springform cake tin and line
the base with baking parchment. In a
large bowl, beat the butter and sugar
together until light and uffy. Add the
eggs and vanilla a little at a time, beating
well after each addition, then fold in
the our. Spoon the mixture into the
prepared tin and smooth the surface.
Bake for 20-25 mins until lightly golden
and a skewer inserted into the centre
comes out clean. Leave to cool for
10 mins, then remove from the tin and
transfer to a wire rack to cool completely.
6 Meanwhile, cut out the strawberry
stalk and leaves. Roll out the 100g piece
of reserved shortbread dough on a lightly
oured surface to the thickness of a 1
coin. Using a leaf cutter or a knife, cut out
4-5 leaf shapes, then cut out a 4cm-long
strawberry stalk (pic C). It is best to do
several so you can choose the best
ones. Lift the shapes onto a baking tray
lined with baking parchment and chill
for 15 mins. While the cake is cooling,
bake the leaves and stalks for 5-10 mins
until lightly golden. Leave to cool on the
tray for a few mins before transferring to
a wire rack to cool completely.
7 To make the buttercream, beat the
butter in a large bowl until soft and pale.
Sift over half the icing sugar and beat
until combined. Sift over the remaining
icing sugar, add the vanilla extract, then
beat until smooth and creamy. Transfer
to a disposable piping bag tted with a
wide round nozzle, or simply snip off the
end of the bag.
8 Start assembling the shortcake. Place
the shortbread biscuit without the heart
cut-out on a plate or cake stand,
pricked-side up. Starting in the centre,
pipe on the buttercream in a spiral,
working your way towards the edge
(pic D). Lay the cake on top of the
buttercream, then spoon the jam on
top of the cake and carefully spread
out over the surface (pic E).
9 Remove the heart from the second
shortbread biscuit and set aside ( pic F).
Carefully ip the biscuit over so that it is
pricked-side down and, using a cake
paddle, slide it on top of the jam layer
(pic G). Dab a little buttercream or jam on
the back of the stalk and leaf biscuits,
and stick to the edge of the strawberry
jam heart (pic H).
10 Carefully place individual linseeds
inside the jam heart to create the
appearance of a strawberry (pic I). Dust
the surface of the shortcake with icing
sugar, holding the reserved heart biscuit
over the jam and leaves so that they do
not get covered in icing sugar.
ALTERNATIVE FILLING
If youre not keen on buttercream,
use Chantilly cream instead. Whisk 300ml
double cream, 1 tbsp icing sugar and
1 tsp vanilla extract in a bowl until very
soft peaks form, then pipe in the same
way as the buttercream (see pic D).
Frances will be
cooking live at
the BBC Good
Food Show
Summer at the
NEC Birmingham,
12-15 June. For
more details and
to book tickets,
visit bbcgood
foodshow
summer.com
Next
month
Frances makes
a Biscuit beach
Sketches
from Frances
notebook
A
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nutritious
Naturally
Wild, pure and shed in an entirely sustainable way,
Alaska seafood is delicious, rich in nutrients and
perfect in a whole host of nourishing recipes
W
ith pristine yet cool
waters that stretch for
miles along a picturesque
coastline, its no wonder that seafood
from Alaska is considered some of
the best. Boasting one of the cleanest
marine environments of its size on
earth, you can be assured that the
seafood shed from these seas is
some of the healthiest, as the waters
are almost pollutant free. Alaska
seafood is additive-free, making it
a good source of vitamins, minerals
and polyunsaturated fats.
The purity of the ecosystem is
due to Alaskas commitment to
sustainable shing, which serves as
a model to sheries around the world.
With a wealth of local communities
committed to harvesting and
processing seafood, its the
conscientious choice for people who
love tasty dinner treats like wild
salmon, but also want to ensure
theyre supporting the environment.
Versatile, quick and easy to use in
a number of dishes, Alaska salmon is
an easy way to add colour and taste
to seafood salads, soups, sandwiches
and main courses. Why not try the
recipe on the right to experience its
uniquely fresh taste?
WIN! AN INVITE TO AN
ALASKAN POP-UP EXPERIENCE
Alaska Seafood Marketing Institute and Alaska Tourism will
be opening up an Alaskan Gold Rush era pop-up restaurant
in London, complete with exclusive tastings and demos. Were
giving 10 lucky readers the chance to receive a pair of tickets
to this special venue on 21 June, while 200 more can get their
hands on a special Wild Alaska Salmon recipe book.
To enter, send your name and address to infouk@alaskaseafood.org
quoting BBC Good Food magazine before 15 June 2014.
Warm wild Alaska
salmon Nioise
SERVES 4 TAKES 1 HR
500g small new potatoes, scrubbed
4 eggs
4 x 150g llets wild Alaska salmon
25g butter
150g ne green beans, trimmed
6 tbsp olive oil
1 tsp Dijon mustard
3 tbsp lemon juice
1 romaine or cos lettuce,
roughly shredded
4 tomatoes, quartered
100g black or green olives
25g anchovy llets in olive oil, drained
2 tbsp capers
plenty of at-leaf parsley, chopped
Cook the potatoes in lightly salted
simmering water for 20 mins or until
tender, then drain and keep warm. At the
same time, cook the eggs in boiling water
for 12 mins, covering them with cold
water when cooked.
Heat the grill. Arrange the salmon llets
on the grill rack and place a small knob
of butter on top of each one. Grill for
6-8 mins, depending on the llet thickness.
Set to one side and make the salad.
Cook the green beans in boiling water
for 4-5 mins so they stay crunchy. Drain.
Make a dressing by whisking together
the olive oil, mustard and lemon juice,
then season. Add the potatoes to the
dressing while still warm this means
they will absorb the dressing's avour
as they cool.
Divide the lettuce, cooled potatoes,
tomatoes, green beans and olives between
4 plates or bowls. Peel the eggs, quarter
them and place on the salads. Arrange the
salmon llets and anchovies on top. Drizzle
with the remaining dressing, scatter over
the capers and parsley, then serve.
p
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Shape up for your holiday with this quick-results eating plan designed to make
you feel lighter, brighter, and more energetic in just nine days. Thoroughly
tested and approved by our nutritional therapist, its also absolutely delicious
Sum
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diet
Just
9 days
to feeling
fabulous!
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Jennifer Irvine has helped thousands of
people to achieve their weight, energy
and lifestyle goals as founder of The Pure
Package meal delivery service. Raised on
a self-sustaining farm in Ireland, Jennifer
shares her passion for good food with her
husband, four young children and now us.
HOW THE PLAN WORKS
Days 1-3 Beating the bloat
Bloating is a common side effect of an unhealthy diet,
usually triggered by rened carbohydrates and sugar.
Eliminating these foods will tackle bloating, and prepare
your body for an overall cleanse. Where a naturally
high-salt ingredient like sh or halloumi (useful protein
sources) are used, weve made sure the rest of the
day is low in salt.
Youll nd plenty of wholegrains here to keep you
feeling full, while yogurt will help to reset the balance
of good bacteria in your digestive system, making sure
your food is better absorbed.
Just as important as what you eat and drink is the
way you do it. My plan helps ease your body into the
cleansing process with cooked and soaked foods rather
than raw, which are harder to digest. This is also the
time to drink your eight glasses of water a day to
ensure that you are thoroughly hydrated.
While youre making this change to your diet, be kind
to yourself: set aside enough time so that you can relax
and focus on your food. Chew slowly and deliberately,
enjoy the wonderful avours and textures.
Days 4-6 Boost your skin from within
Skin our largest organ needs proper nurturing
and nourishment from within. Fatty acids (particularly
omega-3), vitamin E and vitamin C are essential for its
care and maintenance. So these days are packed with
ingredients rich in those fats and nutrients, such as
oats, spinach, nuts, seeds, salmon and avocado.
Our skins health is supported by good liver function,
and citrus fruits play an important role, as theyre highly
alkaline and are known to promote liver detoxication.
Antioxidants are a must, and youll nd them here in
the range of colourful leafy greens, sweet peas, fresh
herbs, peppers and beetroot. For an added antioxidant
boost, swap your regular cuppa for green tea aim for
three cups a day. Also, maintain your water intake.
Days 7-9 More energy, better balance
These nal days are designed to leave you feeling
refreshed, energetic and body-aware.
The recipes focus on stabilising and balancing your
blood sugar levels, with protein at every meal and
plenty of protein-rich snacks. Combined with good
(unsaturated and polyunsaturated) fats, this slows
down the release of sugars into the blood and leaves
you feeling satiated but not overly full.
Magnesium and B vitamins are vital for converting
foods to energy. My recipes include eggs, spinach,
lambs lettuce, wholegrains, chickpeas, mackerel
and lamb, and have been designed for their energy-
giving properties as well as for the relaxing properties
associated with magnesium.
Finally, now that youre in great shape from the food,
add some physical exercise into your day, to channel
your extra energy and help control your weight.
Walking, swimming, dancing whatever you enjoy,
exercise triggers the production of serotonin, the
feelgood hormone that helps you glow even more!
Why the right fats are so important
Theres a reason that omega fats are called essential
fatty acids. Our bodies cannot produce them, so we
need to get them through food. This plan is packed
with abundant sources of omega-3, such as oily sh
(salmon, mackerel and tuna), walnuts, linseeds and
chia seeds, as well as the ingredients featured in
Days 4-6, which target your skin.
Snacks are an essential part of this
plan. When Im asked to recommend
my one top tip, I dont hesitate: eat
regularly, including snacking just
make sure your snacks are healthy
and protein-rich. Have one mid-
morning and one in the afternoon.
Think of them as a pit stop for your
body and brain, which helps stabilise
agging blood sugar and glucose
levels, allowing you to maintain
concentration and energy levels.
They also play a crucial role in weight
loss, as healthy snacking stops you
craving sugary top-ups.
To avoid the wrong kind of snack,
you need to be a bit organised:
s Upcycle as much food as you can,
using leftover pulses, nuts, vegetables,
fruits and dairy from earlier meals.
s Seeds are a must, as is oily sh
a portion of mackerel pt, for
example, is packed with omega-3
fatty acids, essential for those grey
(and white and red) cells, as well as
for promoting glowing skin and
stabilising moods.
s Healthy snacks dont have to be
boring try a handful of calcium-rich
almonds with a sweet crunchy
apple, a dollop of cottage cheese
with some semi-dried tomatoes, a
cup of edamame beans, or half an
avocado with a slice of prosciutto.
YOU NEED A SNACK SO
MAKE IT A GOOD ONE
Welcome to my exclusive nine-day plan its made up of three
smaller plans, each with a specic goal. This is how it works:
Days 1-3 Beat the bloat and cleanse the body
Days 4-6 Glow from within your plan for better skin
Days 7-9 Re-energise and re-balance
WHAT TO EXPECT
WHEN YOU START
Over the rst couple of days, as
the body cleanses itself, you may
get a mild headache, or feel irritable
and a little hungry as your blood
sugar levels adjust.
But by the end of the nine days,
you will probably be feeling and
looking slimmer, healthier, and more
energetic than youd have thought
possible while eating so well!
I hope you love this plan as much
as I enjoyed putting it together for
you have a great nine days.
Jennifer
s Starting on a Saturday means
you can begin your new eating
regime when you have more time
and are less caught up in your
weekday routine. Ive deliberately
kept weekday recipes easier, too.
s The meals are designed to
provide the perfect balance
of complete proteins, slow-
burning carbs, vitamin- and
bre-rich vegetables and salads,
while being low in salt and
rened sugars.
s To make things easier and save
time many weekday lunches
are upcycled from dinner the
previous evening. This cuts down
the time you need to spend on
prepping a lunch, as you dont
need to make it from scratch.
s The vegetarian options can of
course be enjoyed by everyone,
and the twice-daily snacks
will ensure that you maintain
your energy levels.
Healthy
Day one
BREAKFAST
Cinnamon crpes with
nut butter, sliced banana
& raspberries
EASY VIT C
1 OF 5
A DAY
GLUTEN
FREE
75g/2oz gluten-free brown
bread our
1 tsp ground cinnamon
1 medium egg
225ml/8oz semi-skimmed milk
1 tsp rapeseed oil, for frying
2 tbsp Almond nut butter (see
recipe, right)
1 banana, sliced
lemon wedges
1 Tip the our into a large mixing bowl
with the cinnamon. Add the egg and
milk, and whisk vigorously until you have
a smooth pouring consistency.
2 Place a non-stick frying pan over a
medium heat and add a little of the oil.
When the oil starts to heat, wipe most of
it away with kitchen paper. Once the pan
is hot, pour a small amount of the batter
into the centre of the pan and swirl it to
the sides of the pan in a thin layer. Leave
to cook, untouched, for about 2 mins.
When it is brown underneath, turn over
and cook for 1 min more.
3 Transfer to a warm plate and cover
with foil to keep warm. Repeat with
the remaining batter. Divide the warm
pancakes between 2 plates and serve
with the nut butter, banana, raspberries
and lemon to assemble at the table.
Buying a
nut butter
If you dont have
time to make your
own nut butter,
both Biona and
Meridian brands
are widely
available.
Turn the page for the rest of Day one
Almond nut butter
EASY
GLUTEN
FREE
250g/9oz blanched almonds
2 tsp mild oil, such as coconut,
almond or olive oil
Put the almonds in a food processor and
blitz on high speed until nely chopped
and the nuts have come together to
form a thick ball. With the processor still
running, add the oil, 1 tsp at a time, until
the mixture is a smooth, glossy paste
about 7 mins. Spoon into a clean jar,
and keep tightly closed and refrigerated
when not in use. Will keep in the fridge
for up to 3 weeks.
fat 15g, sat fat 1g, bre 2g, sugar 1g, salt none
LUNCH
Asparagus salad with
a runny poached egg
EASY
LOW
CAL
FOLATE
2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
200g/7oz peeled cooked beetroot (not
in vinegar), cut into bite-sized pieces
2 handfuls mixed leaves
cucumber, cut into batons
8 asparagus spears, trimmed
2 large free-range eggs
1 Pour the olive oil and vinegar into
a small bowl, mix well and add the
beetroot. Divide the mixed leaves and
cucumber between 2 plates.
2 Blanch the asparagus in a pan of
simmering water for 2 mins, then remove
and set aside. Crack the eggs into the
pan and gently simmer for 3 mins until
the whites are cooked and the yolks are
just beginning to set, but still runny.
Remove with a slotted spoon and drain
on kitchen paper.
3 Meanwhile, add the beetroot to the
salad plates, pour over the dressing and
lightly toss together. Top each plate with
asparagus and a poached egg to serve.
DINNER
Prawn, butternut
& mango curry
EASY
LOW
CAL
CALCIUM FOLATE FIBRE VIT C IRON
3 OF 5
A DAY
(about 200g/7oz) butternut squash,
peeled, deseeded and cut into
bite-sized pieces
75g/2oz quick-cook brown basmati
or wild rice (cook 50g/2oz extra if
upcycling for tomorrows lunch)
1 tbsp rapeseed oil
1cm/in piece ginger, peeled and
nely chopped
1 garlic clove, nely sliced
1 lemongrass stalk, woody tip and
outer leaves removed, bulbous end
lightly bashed (to help release oils)
red chilli, deseeded and nely
chopped
tsp each turmeric, ground cumin
and ground coriander
ripe mango, peeled, stoned and cut
into chunks
200g/7oz baby spinach
150ml/pt vegetable stock (or water)
150ml/pt low-fat coconut milk
175g/6oz raw king prawns
1 tsp low-salt tamari or soy sauce
juice 1 lime
2 tbsp nely chopped coriander
Tip the butternut squash into a non-stick
roasting tin and roast for 15-20 mins or
until almost soft. Remove and set aside.
2 Meanwhile, cook the rice following
pack instructions until tender. Drain
and cover to keep warm. (Set aside the
extra for tomorrow if required.) Heat
the oil in a wok or large non-stick frying
pan over a medium heat. Add the onion
and cook for 2 mins until soft but
not coloured. Add the ginger, garlic,
lemongrass, chilli and spices, and
cook for 3 mins more.
3 Stir through the mango and roasted
butternut squash, then add the spinach
and pour over the stock and coconut
milk. Gently stir to combine, slowly bring
to the boil, then reduce to a simmer for a
few mins until the spinach starts to wilt.
4 Add the prawns and stir. Once the
prawns are pink through (about 3 mins),
remove the lemongrass and discard. Add
the tamari, lime juice and coriander, and
stir well. Just before serving, check the
seasoning, adding more lime juice or
tamari if needed. Serve with the rice.
Taste
team
comment
The
spice
in this
curry isnt at all
overpowering.
Would make
a good supper
to cook for
friends. JEN
Healthy
Perfect Saturday
night supper
MAKE IT
VEGETARIAN
EASY
LOW
CAL
CALCIUM
FOLATE FIBRE VIT C IRON
3 OF 5
A DAY
COOK 25 mins
Replace the prawns
with 140g rm tofu
(we used Cauldron),
cut into cubes.
Pat the tofu dry and
fry in the rapeseed oil
until golden brown,
before you start
making the curry.
Remove from the pan,
set aside, add to the
curry later with the
tamari and lime juice.
fat 15g, sat fat 6g, bre 10g,
Healthy
BREAKFAST
Mushroom & basil omelette
with smashed tomato
EASY FOLATE
2 OF 5
A DAY
2 tomatoes, halved
3 medium free-range eggs
1 tbsp snipped chives
1 tsp unsalted butter
300g/11oz chestnut mushrooms,
sliced
2 tbsp low-fat cream cheese
1 tbsp nely chopped basil leaves
1 Heat the grill to its highest setting
and place the tomatoes on a square
of foil underneath, turning occasionally
to prevent burning. When the tomatoes
are slightly scorched, remove from
the grill, squashing them slightly to
release the juices.
2 Break the eggs into a bowl and
mix with a fork. Add a small splash
of water and mix. Add the chives
and some black pepper, and beat
some more. Set aside while you
prepare the mushrooms.
3 In a non-stick frying pan, heat the
butter over a medium heat until
foaming. Add the mushrooms and cook
for 5-8 mins until tender, stirring every
few mins. Remove and set aside.
4 Briskly stir the egg mixture, then add to
the hot pan (tilting it so that the mixture
covers the entire base) and leave for
10 secs or so until it begins to set. With
a fork, gently stir the egg here and there
so that any unset mixture gets cooked.
5 While the egg mixture is still slightly
loose, spoon the mushroom mix onto
one side of the omelette, and top with
the cream cheese and basil leaves.
Flip the other side of the omelette over
to cover, if you like. Leave to cook for
1 min more, then cut in half and slide
each half onto a plate. Serve immediately
with the tomatoes on the side.
LUNCH
Tuna, sweetcorn & pea
salad in Baby Gem
lettuce wraps
EASY
LOW
CAL
HEART
HEALTHY
FOLATE FIBRE VIT C IRON

2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
1 tbsp low-fat natural yogurt
85g/3oz canned tuna chunks (in spring
water), drained
75g/2oz cooked rice, from last
nights dinner (or 25g/1oz rice,
cooked and cooled)
85g/3oz frozen peas, cooked, then
refreshed in cold water
red pepper, chopped
1 avocado, stoned, peeled and cut
into chunks
zest and juice 1 lime
1 large Baby Gem, or other crisp
lettuce such as cos
Combine all the ingredients except the
lettuce in a bowl, season, then chill until
ready to eat. Spoon the tuna mix on top
of the lettuce leaves, wrap up and enjoy.
Day two
Turn page for rest of Day two
DINNER
Lemon & garlic roast
chicken with charred
broccoli & sweet
potato mash

EASY
LOW
CAL
FIBRE VIT C
2 OF 5
A DAY
GOOD
4 YOU
COOK 1 hr-1 hr 15 mins
1 small free-range chicken (about
1kg/2lb 4oz)
2 garlic cloves
1 tsp rapeseed oil
small bunch thyme
1 lemon, halved
1 small head broccoli (about
200g/7oz), cut into small orets
200g/7oz sweet potatoes, peeled and
cubed (cook 100g/4oz extra if you
are using for tomorrows lunch)
1 tbsp low-fat cream cheese
and put the chicken in a large non-stick
roasting tin. Halve 1 garlic clove and
rub it over the chicken. Drizzle with
oil, rub in with your ngers, then stuff
the cavity with the thyme, 1 lemon half
and the garlic you just used.
2 Cut the other lemon half into quarters
and scatter around the chicken with the
other garlic clove, halved.
3 Cover the tin with foil and bake
for 40 mins, then remove the foil and
spoon over the hot juices. Arrange the
broccoli around the chicken, turning well
in the juices, and return the tin to the
oven for another 20-30 mins. To check
that it is cooked through, pierce between
the leg and thigh if the juices run
clear, the chicken is ready. Re-cover
with foil and set aside while you prepare
the sweet potatoes.
4 Put the sweet potatoes in a pan of
boiling water, return to the boil, then
simmer for 7-10 mins until tender. Drain
well, then mash. Set aside 100g of sweet
potato mash (if using for tomorrows
lunch), then add the cream cheese to
the rest and stir well.
5 Remove the broccoli from the roasting
tin and divide between 2 plates. Put the
chicken on a serving plate, discard the
lemon and garlic from the tin and remove
as much of the fat from the juices as
possible. Pour the remaining juices into
a serving jug.
6 Carve the chicken and serve
about 100g (1-2 slices) per person (keep
the rest of the chicken for tomorrows
lunch). Serve with the broccoli and
mashed sweet potatoes, and a drizzle
of the lemony-garlic juices on top.
Breakfast
on the run
just blitz
and go
BREAKFAST
Avocado &
strawberry smoothie
EASY
LOW
CAL
CALCIUM VIT C
1 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
avocado, stoned, peeled and
cut into chunks
150g/5oz strawberries, halved
200ml/7 oz semi-skimmed milk
lemon or lime juice, to taste
honey, to taste
Put all the ingredients in a blender and
whizz until smooth. If the consistency
is too thick, add a little water.
Day three
Healthy
Sunday lunch
Healthy
LUNCH
Chicken wrap with
sticky sweet potato,
salad leaves & tomatoes
EASY FIBRE
1 OF 5
A DAY
GLUTEN
FREE
100g/4oz cooked sweet potatoes
(from last nights dinner)
2 multigrain wraps
200g/7oz cooked chicken, shredded
(from last nights dinner)
small handful salad leaves
small handful baby plum or cherry
tomatoes, halved
1 Mash last nights sweet potato so that
it's very smooth, then divide the mixture
thinly and evenly between the wraps.
2 Divide the chicken, salad leaves and
tomatoes between each wrap.
3 Fold the wrap and roll up, making sure
that you contain the lling. Eat straight
away or wrap in baking parchment and
string (or foil) for later.
red chilli, deseeded and chopped
1 egg yolk, beaten
small pack parsley
4 tbsp wholemeal our
FOR THE HOUMOUS
400g can chickpeas, drained
1 tbsp tahini
pinch ground cumin
juice lemon
FOR THE TABBOULEH
50g/2oz barley couscous
juice 1 lemon
small pack each parsley, mint and
coriander, nely chopped
2 spring onions, white parts only,
nely sliced
cucumber, deseeded and cut into
small pieces
3 tomatoes, quartered, deseeded and
cut into small pieces
and put a non-stick baking tray inside.
For the falafels, heat a large non-stick
frying pan, add the cumin and coriander
seeds and dry-fry until fragrant (1-2 mins),
stirring occasionally to prevent burning.
Remove from the pan.
2 Put the seeds, the remaining falafel
ingredients and some seasoning into a
food processor and blitz until you have
a chunky paste. If it seems too dry, add
1 tsp water and blitz again until you have
the consistency of damp sand. Using your
DINNER
Falafels with houmous
& tabbouleh
EASY FOLATE FIBRE VIT C IRON
3 OF 5
A DAY
GOOD
4 YOU
FOR THE FALAFEL
1 tsp cumin seeds
1 tsp coriander seeds
400g can butter beans, drained
juice lemon
small pack coriander, including stalks
hands, divide the mixture into 12 falafel
balls and chill for 30 mins.
3 Heat a non-stick frying pan. When
hot, add the falafel balls, pressing down
into the pan to make patties. Leave to
cook, without turning, for 2-3 mins, then
check to make sure theyre brown and
crisp. Turn and cook the other side for
2 mins more. Remove from the pan,
transfer to the baking tray in the oven
and cook for a further 10 mins. Meanwhile,
prepare the barley couscous following
pack instructions.
4 For the houmous, put all the ingredients,
except the lemon juice, into a food
processor and blitz to form a stiff paste.
With the motor running, slowly add the
lemon juice and up to 3 tbsp water to
get it to the consistency of your choice.
5 For the tabbouleh, mix the olive oil,
lemon juice and some black pepper in
a small bowl. In a larger bowl, combine
the rest of the tabbouleh ingredients,
along with the cooked couscous, and
add the dressing. Mix well.
6 Put aside 4 falafels and 4 tbsp houmous
in the fridge for tomorrows lunch. Serve
the remaining falafels with the remaining
houmous and the tabbouleh.
TIP The small
amount of our
in the falafels will
help hold them
together. You
could use gram
(chickpea) our if
you have some.
BREAKFAST
Vanilla-almond chia
breakfast bowl
EASY FIBRE
1 OF 5
A DAY
SERVES 2 PREP 5 mins plus soaking
NO COOK
FOR THE PORRIDGE
50g/2oz jumbo porridge oats
200ml/7 oz unsweetened almond
milk
tsp vanilla extract
25g/1oz chia seeds
FOR THE TOPPING
150g punnet blueberries
25g/1oz almonds, slivered
clear honey, to taste
1 Mix all the porridge ingredients in
a bowl and leave to soak for at least
20 mins. Once the oats have softened,
stir through half the blueberries. If the
porridge is too dry, add a little water.
2 Divide the mixture between 2 bowls
and top each with the remaining berries,
almonds and honey.
LUNCH
Stuffed Moroccan pitta
EASY FIBRE VIT C
2 OF 5
A DAY
4 tbsp houmous (from last
nights dinner)
2 wheat-free pitta pockets
4 falafels, halved (from last
nights dinner)
red pepper, deseeded and sliced
handful rocket leaves
Spread the houmous on the inside of
each pitta, then layer with the falafels,
pepper and rocket.
PER PITTA 396 kcals, protein 14g, carbs 61g,
Day four
Healthy
DINNER
Crispy Asian salmon with
stir-fried noodles, pak choi
& sugar snap peas
EASY
LOW
CAL
FOLATE VIT C OMEGA-3
2 OF 5
A DAY
4 x 100g/4oz salmon llets
FOR THE MARINADE
2 tsp tamari or soy sauce
nely chopped or grated
2 tbsp lemon or lime juice
1 tsp sesame oil
FOR THE STIR-FRIED NOODLES
85g/3oz vermicelli rice noodles
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and
thinly sliced
red chilli, deseeded and
nely chopped
nely chopped
100g/4oz sugar snap peas
100g/4oz pak choi (or spinach)
1 large red pepper, sliced
1 tsp Thai sh sauce
juice lime
1 Make the marinade by mixing together
all the ingredients. Place the salmon
llets in a small bowl and spoon over
the marinade, turning the sh so that
its nicely coated. Cover with cling lm
and leave to sit for 10 mins (or longer
if you have time).
2 Meanwhile, cook the noodles following
pack instructions, then drain and sit them
in a bowl of cold water.
3 Heat a non-stick frying pan. Add the
salmon llets, skin-side down, and leave
for 3 mins. When the sh is slightly crispy,
ip over and cook for a further 3 mins
on the other side. Just before you remove
the sh from the pan, add any remaining
marinade and let it sizzle for 10 secs.
Place 2 of the llets, skin-side up, with
their juices on a plate and cover with foil
to keep warm. Put the other 2 llets on
another plate for tomorrow, cover with
foil, leave to cool, then chill.
4 In a frying pan or wok, heat the
rapeseed and sesame oils over a high
heat. Add the spring onion, garlic, chilli
and ginger, and stir constantly for about
1 min. Add the sugar snap peas, pak
choi and pepper, and stir for another
1-2 mins, then add the cooked noodles.
Toss well, then add the tamari sauce, sh
sauce and lime juice, and mix until well
combined and the pan is sizzling.
5 Remove from the heat and divide
between 2 bowls. Top each with a
salmon llet and drizzle over any juices.
Sprinkle with coriander and serve.
MAKE IT VEGETARIAN
EASY
LOW
FAT
LOW
CAL
FOLATE VIT C
2 OF 5
A DAY
GOOD
4 YOU
Substitute marinated tofu for the
salmon you will need a block of
extra-rm tofu. Drain it by placing on
several sheets of kitchen paper on a
plate, with several more on top, and
a heavy weight (such as a pan) on top
of that. Leave for at least 15 mins.
Cut the tofu into cubes and put in
a small bowl with the marinade. Cover
and leave for 30 mins-1 hr.
Fry the tofu in batches in a hot
pan, adding the remaining marinade
at the end.
Taste team comment
I really enjoyed the soft, aky
salmon with a crunch from the
peppers and the sugar snap
peas with lovely contrasting avours
and sweetness. HEIDI
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Healthy
LUNCH
Flaked salmon salad
with honey dressing
EASY FOLATE FIBRE VIT C OMEGA-3
2 OF 5
A DAY
2 generous handfuls baby salad
leaves, rocket or lambs lettuce
140g/5oz sugar snap peas
1 avocado, stoned, peeled and diced
2 cooked salmon llets (from last
nights dinner), aked, skin removed
small handful coriander, nely
chopped
FOR THE DRESSING
tsp clear honey
1 tbsp boiling (or very hot) water
2 tsp cider vinegar
1 tbsp mirin (use Sherry or sweet
Marsala wine if you havent got
mirin)
1 For the dressing, put the honey and hot
water in a jar, and shake vigorously to
loosen the honey. Add the other dressing
ingredients and mix well.
2 Put the salad leaves, sugar snap peas
and avocado in a large bowl or plastic
container, and mix together. Scatter the
salmon and the coriander on top. Serve
directly from the bowl with the dressing
on the side.
DINNER
Goats cheese &
caramelised onion frittata
with a lemony green salad
EASY
LOW
CAL
FOLATE FIBRE
3 OF 5
A DAY
GLUTEN
FREE
4 tsp rapeseed oil
2 large red onions, nely sliced
4 tsp clear honey
8 large free-range eggs
140g/5oz goats cheese
100g/4oz salad leaves (such as rocket,
baby leaves, watercress and spinach)
250g/9oz cooked beetroot, sliced
juice lemon
1 Heat the grill to high. Put the oil and
onions in a medium-to-large ovenproof
non-stick frying pan and sweat on a
low-medium heat with the lid on for
about 10 mins, or until they begin to
soften and brown a little at the edges.
Reduce heat to low, add the honey, stir
well, then leave to bubble for 1 min or
so. Meanwhile, crack the eggs into a
bowl and beat with a fork, then add
some black pepper.
2 Pour the eggs into the pan and cook
for 5-6 mins until almost set. Break the
goats cheese into large chunks and dot
over the top. Place the frittata under the
hot grill for 3 mins, then shake to check
that the egg is set rm and the cheese is
soft and bubbling. Pop it back under the
grill for 1 min or so more if needed.
3 Mix the salad leaves and beetroot in
a large bowl. Dress with the lemon juice
and toss. Cut the frittata into quarters
cool then chill half for tomorrows
lunch. Serve the rest warm with the
salad on the side.
BREAKFAST
Minty pineapple smoothie
EASY FOLATE FIBRE VIT C
1 OF 5
A DAY
GOOD
4 YOU
200g/7oz pineapple, peeled, cored and
cut into chunks
a few mint leaves
50g/2oz baby spinach leaves
25g/1oz oats
2 tbsp linseeds
handful unsalted, unroasted cashew nuts
fresh lime juice, to taste
Put all the ingredients in a blender with
200ml water and process until smooth.
If its too thick, add more water (up to
400ml) until you get the right mix.
Day five
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100+ tried & trusted recipes z July/August issue, OUT NOW!
Pork & thyme
cheeseburgers
Healthy
BREAKFAST
Rye bread with
almond butter & pink
grapefruit segments
EASY FIBRE
4 tbsp almond butter (see recipe, p97)
1 grapefruit (you will need about
100g/4oz esh)
2 slices rye bread, toasted (optional)
LUNCH
Slice of frittata with
nutty green salad &
balsamic dressing
EASY
2 OF 5
A DAY
GLUTEN
FREE
2 slices of frittata (from last nights
dinner)
75g/2oz baby spinach
25g/1oz pine nuts (or hazelnuts)
FOR THE DRESSING
juice lemon
tsp wholegrain mustard
1 In a small bowl, stir together the oil,
vinegar, lemon juice and mustard.
2 Add the pine nuts to the dressing
and mix them in. Fill a bowl with the
salad leaves and mix through the
dressing if eating now, or add just before
you eat. Serve with the frittata.
1 Toast your rye bread, if you like.
Segment the grapefruit and spoon
the fruit, along with any juice, into
a small bowl.
2 Spread the almond butter onto the
rye bread, and top with the grapefruit,
drizzling any juice over the top.
Day six
Turn the page for rest of Day six
For more information visit
www.oliveoilworld.eu
with
LIVE BETTER
EXTRA VIRGIN OLIVE OIL
DINNER
Cajun grilled chicken
with lime black-eyed
bean salad & guacamole
EASY
LOW
CAL
FIBRE VIT C
3 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
COOK 10 mins
FOR THE CHICKEN BREAST
1 tsp rapeseed oil
tsp dried oregano
tsp dried thyme
1 tsp smoked or regular paprika
tsp cayenne pepper
4 skinless, boneless chicken breasts
(each weighing 140g/5oz)
FOR THE BLACK-EYED BEAN SALAD
200g/7oz black-eyed beans from a can,
drained (or butter or cannellini beans)
2 tomatoes, deseeded and diced
85g/3oz sweetcorn from a can,
drained
2 spring onions, trimmed and
nely chopped
25g/1oz semi-dried tomatoes in
oil from a jar, roughly chopped
zest and juice 1 lime
chopped
FOR THE GUACAMOLE
1 avocado, stoned and peeled
chopped
tbsp olive oil
juice 1 lime
chopped
1 Mix together the oil, herbs, spices and
garlic in a large sealable bag. Put the
chicken breasts in the bag and mix
thoroughly to cover. Bash the chicken
with a rolling pin to atten it a little, then
set aside to marinate for at least 15 mins.
2 In a large bowl, mix all the ingredients
for the bean salad. Stir well and set aside.
3 For the guacamole, scoop the esh
from the avocado and put it in a medium
bowl, chopping it roughly with the side of
the spoon. Add the rest of the ingredients
and mix well. (If you prefer your guacamole
to be smoother, mash the avocado well
with the olive oil and lime juice until its
at your preferred consistency before
stirring in the other ingredients.)
4 Heat the grill. Line a grill pan with foil,
place the chicken breasts on it and grill
for 5 mins, checking occasionally. Once
golden brown, turn and grill for a further
5-7 mins. Check the middle of the breasts
after 5 mins and, if cooked through,
remove from the heat.
5 Set aside 2 chicken breasts and 2 tbsp
guacamole for tomorrows lunch and
chill. Place 1 warm chicken breast on
each plate, with some bean salad and
a dollop of guacamole on the side.
MAKE IT VEGETARIAN
EASY FIBRE VIT C
3 OF 5
A DAY
GLUTEN
FREE
Use halloumi instead of chicken: divide
a 250g block of halloumi into 8 slices.
It can be very salty, so soak the slices in
cold water for at least 10 mins.
Pat dry, then rub a spoonful of the
Cajun mix into each slice, and reserve
4 slices for tomorrows lunch. Place the
rest on a sheet of foil and grill until golden
4-5 mins each side.
Healthy
LUNCH
Open rye sandwich with
chicken & avocado
EASY FIBRE
1 OF 5
A DAY
Divide 2 tbsp guacamole (from last
nights dinner) between 2 slices rye
bread, spreading it evenly. Arrange
4 slices of tomato on each sandwich,
and top with a sliced Cajun grilled
chicken breast (from last nights dinner).
Finish with a squeeze of lime and some
ground black pepper.
MAKE IT VEGETARIAN
EASY FIBRE
1 OF 5
A DAY
Grill the reserved halloumi as you
did for last nights dinner, then make
the sandwich as above.
BREAKFAST
Pistachio nut & spiced
apple bircher muesli
EASY
LOW
CAL
FIBRE
1 OF 5
A DAY
SERVES 2 PREP 10 mins plus overnight
soaking NO COOK
FOR THE BASE INGREDIENTS
50g/2oz jumbo porridge oats
50ml/2 oz apple juice
large pinch each of cinnamon and
nutmeg
1 medium apple, cored and grated
FOR THE TOPPING
25g/1oz chopped pistachio nuts
3 tbsp pomegranate seeds or
mixed berries
Mix all the base ingredients, except the
yogurt, with 150ml water and leave to
soak for at least 20 mins or overnight, if
possible. Once the oats have softened,
stir through the yogurt, then divide the
mixture between 2 bowls. Sprinkle half
of the topping over each bowl and serve.
DINNER
Chana masala with spinach
EASY
LOW
FAT
LOW
CAL
CALCIUM FOLATE FIBRE
FIBRE VIT C
4 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
75g/2oz quick-cook brown
basmati rice
1 tsp cumin seeds
1 tbsp rapeseed oil
1 medium onion, nely chopped
nely chopped or grated
chopped
1 tsp each ground coriander, ground
cumin, turmeric, paprika and
garam masala
400g can whole plum tomatoes
juice lemon
220g bag baby spinach
1 Cook the rice following pack instructions.
Meanwhile, heat a large non-stick pan or
wok and dry-fry the cumin seeds for
1 min, stirring often, while they pop.
Remove and set aside.
2 Using the same pan, heat the oil, add
the onion, garlic, ginger and chilli, and
saut over a medium heat for about
3 mins. Reduce the heat, add all the
spices, stir well and cook for a further
2 mins. Add the tomatoes, stirring, and
use the side of a spoon to break them
up into smaller bite-sized chunks. Add
the chickpeas and 200ml water.
3 Bring to the boil, then simmer
for 10 mins before stirring in the lemon
juice and spinach. Let the spinach wilt,
then remove the pan from the heat.
4 Divide the rice between 2 bowls, and
serve the curry. (The avours intensify as it
cools, so for a fuller avour, make earlier in
the day and slowly reheat prior to serving.)
Day seven
DINNER
Lemony chicken skewers,
herbed new potatoes
& apple coleslaw
EASY
LOW
FAT
LOW
CAL
FOLATE VIT C
1 OF 5
A DAY
GOOD
4 YOU
2 skinless, boneless chicken breasts,
cut into bite-sized cubes
FOR THE MARINADE
50ml/2 oz low-fat natural yogurt
zest and juice lemon
1 tbsp nely chopped tarragon
FOR THE HERBED NEW POTATOES
300g/11oz new potatoes
1 tbsp rapeseed oil
tbsp nely chopped parsley
tbsp nely chopped mint
tbsp snipped chives
FOR THE APPLE COLESLAW
100ml/3 oz low-fat crme frache
1 tsp wholegrain mustard
juice 1 lemon
100g/4oz fennel, trimmed and roughly
grated
100g/4oz small white cabbage, cored
and nely shredded
1 carrot, roughly grated
1 sharp green apple, such as Granny
Smith, grated
1 If you are using wooden skewers,
soak them in water for 10 mins to
prevent them from burning. Heat
the grill to high and place a non-stick
baking tray beneath it. In a large bowl,
mix the marinade ingredients, then add
the chicken, turning it to ensure it is
thoroughly coated. Cover and set aside.
2 Put the potatoes in a large pan of
boiling water and cook until a fork easily
pierces them about 12 mins. Meanwhile,
mix the oil and herbs in a small bowl.
3 While the potatoes are cooking, make
the dressing for the coleslaw. Mix
together the crme frache, mustard and
lemon juice in a large bowl. Add all the
vegetables and the apple, and stir well.
4 Drain the potatoes and return them
to the pan. Pour the herb mixture over
them, gently stir to mix, cover to keep
warm and set aside.
5 Finally, divide the chicken between
the 4 skewers and place on the hot
baking tray, spooning excess marinade
over the chicken. Put the tray under the
grill and cook for 6-8 mins, turning the
skewers every 2 mins or so to ensure
even cooking. (Cut open a piece of
chicken to ensure its cooked through.)
Serve with the potatoes and coleslaw,
reserving half of the coleslaw for
lunch tomorrow.
BREAKFAST
Poached eggs with smoked
salmon and bubble & squeak
EASY OMEGA-3
GLUTEN
FREE
300g/11oz whole new potatoes
1 tbsp rapeseed oil
140g/5oz white cabbage, nely chopped
2 spring onions, nely sliced
1 tbsp snipped chives
2 medium eggs, at room temperature
75g/2oz smoked salmon
1 Cook the potatoes in a pan of boiling
water until tender, then drain.
2 Heat the oil in a non-stick frying pan or
wok. Sweat the cabbage and the spring
LUNCH
Crunchy mozzarella salad
EASY FOLATE FIBRE VIT C
3 OF 5
A DAY
GLUTEN
FREE
100g/4oz lambs lettuce or baby
spinach leaves, or a mixture of both
cucumber, cut into ribbons using a
vegetable peeler
100g/4oz semi-dried tomatoes in oil
from a jar (reserve 1 tbsp oil for
drizzling)
1 yellow pepper, deseeded and cut
into thin strips
125g ball light buffalo mozzarella,
cut into slices
2 tsp pumpkin seeds
2 tsp balsamic vinegar
1 Put the salad leaves, cucumber,
semi-dried tomatoes and pepper in a
large bowl and toss together. Divide the
salad between 2 serving plates.
2 Divide the mozzarella equally between
the plates, scatter with pumpkin seeds,
and drizzle with balsamic vinegar and
oil from the tomatoes.
onions in the pan for a couple of mins.
Meanwhile, chop and squash the
potatoes roughly, then add to the pan
along with the chives. Cook for 4-5 mins,
ip it over (dont worry if it breaks) and
cook for a further 4-5 mins.
3 Meanwhile, bring a small pan of water
to a rolling boil, then reduce the heat so it
is just simmering. Crack the eggs into the
pan and simmer for about 3 mins until
the whites are cooked and the yolk is just
beginning to set. Remove with a slotted
spoon and drain on kitchen paper.
4 To serve, divide the bubble & squeak
between 2 plates, place the smoked
salmon and poached eggs on top and
grind over a little black pepper, to taste.
Day eight
Healthy
BREAKFAST
Eggy spelt bread
with orange cheese
& raspberries
EASY
LOW
CAL
FIBRE

2 medium free-range eggs
2 tbsp orange juice
2 slices spelt bread, halved
50g/2oz low-fat cottage cheese
1 tsp orange zest
1 tsp rapeseed oil
50g/2oz raspberries
clear honey, to serve (optional)
LUNCH
Smoked mackerel
pt platter
EASY FIBRE VIT C OMEGA-3
2 OF 5
A DAY
2 small smoked mackerel llets (about
75g/2oz each), skin removed
juice lemon
TO SERVE
8 oatcakes
4 celery sticks, cut into batons
4 radishes
4 artichoke hearts from a jar, halved
apple coleslaw (from last nights
dinner)
1 In a bowl, roughly mash the mackerel
and add the yogurt, lemon juice and
some black pepper. Mash again until you
have a chunky pt. Put it in a bowl,
ready to serve.
2 Arrange the other ingredients on a
large serving platter, with the mackerel
pt alongside, and tuck in.
MAKE IT VEGETARIAN
EASY FIBRE VIT C OMEGA-3

Replace the mackerel with 60g feta and
20g stoned black olives. Mash with the
yogurt, lemon juice and pepper to form
a thick paste. Stir in 1 tbsp nely
chopped mint and serve as above.
Turn the page for the rest of Day nine
1 Beat the eggs and orange juice in a
bowl wide enough to t the bread in it.
Soak the bread in the eggs and juice
for 2 mins or so, turning halfway through.
2 Meanwhile, in a small bowl, mix
together the cheese and orange zest.
Put the rapeseed oil in a non-stick frying
pan over a high heat. When hot, add the
eggy bread. Leave to cook for a couple
of mins undisturbed, then ip and cook
on the other side for another 1-2 mins.
3 Divide the bread between 2 plates,
dollop the cheese on top, followed by
the raspberries and honey, if you like.
Day nine
THE EXTRA VIRGIN OLIVE OIL
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Rose Prince,
DINNER
Marinated grilled lamb
cutlets with creamed corn
EASY
LOW
CAL
FIBRE VIT C
4 OF 5
A DAY
COOK 25 mins
1 fennel bulb, cut into wedges
140g/5oz baby plum tomatoes, cut
in half
FOR THE LAMB
small bunch rosemary, leaves only,
nely chopped
2 tsp rapeseed oil
4 lamb cutlets, trimmed of any fat
FOR THE CREAMED CORN
1 small onion, nely chopped
red pepper, nely chopped
325g can sweetcorn, drained
1 tbsp low-fat crme frache
1 Put the rosemary, garlic and rapeseed
oil in a small bowl, then mash together to
release the avours. Smear over the lamb
cutlets, place in a bowl or sealable food
bag and leave to marinate.
2 For the corn, heat the oil in a non-stick
frying pan, add the onion and saut until
softened, about 3 mins. Add the red
pepper and stir to coat in the onion
mixture. Add a splash of cold water,
then cover until the pepper is soft,
about 5 mins.
3 Put the mixture into a food processor
bowl with the sweetcorn and crme
frache. Blitz until combined and fairly
smooth. Return to the heat in a pan
and warm to serve.
4 Heat a griddle pan. Place the lamb
cutlets in the pan and cook until pink
or as cooked as you like them. Once
cooked, remove from the pan and cover
with foil to keep warm. Place the fennel
wedges in the griddle pan and griddle
until cooked and marked with char lines.
Add the tomatoes for the last few mins
of cooking. Eat as soon as the lamb is
cooked to your liking.
Healthy
Reward yourself and
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school leaver Luke went on to university
and supports himself with cooking jobs
during the holidays and impresses his
housemates with his kitchen creations.
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and save 100.
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Photos Peter Cassidy
R
Trusted in kitchens since 1915
For more details visit www.pyrexuk.com
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Facebook Pyrex UK (Ofcial) Twitter @PyrexUKOfcial
SENSATIONAL
SUMMER
COOKING
A dish for all seasons, nd your
perfect Pyrex dish at stockists
nationwide.
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Cook school
Its worth knowing how to do this properly,
as it only takes a few minutes and youll be
able to cook and enjoy this cheap, sustainable
seafood whenever you want.
Do it better
Prepping and
cleaning squid
4
Check if the beak
is still attached to
the tentacles. It is
hard, round and inedible.
Cut off the beak and throw
away. Wash the body
and tentacles in cold,
running water, then pat
dry with kitchen paper.
1
Hold the tubular
body (the mantle)
of the squid with
one hand and, with the
other, gently pull the
tentacles and eyes away.
The innards should come
away with the tentacles.
2
Inside the body
is a long plastic-like
quill. Pull the quill
out and throw it away.
3
Cut just below
the squids
eyes to separate
the tentacles from the
head. Discard the
eyes and insides.
Raymond Blanc and Mark Peregrine, head
tutor at Le Manoir cookery school, give
a sh masterclass turn the page
Cassie Best
Assistant food editor
Barney Desmazery
Food editor
Become a more
condent cook with
practical advice from
the Good Food team
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Learn
new
skills
Katy Gilhooly
Cookery assistant
New on the team is
Katy, a former travel
writer, who joined
us after training at
Leiths School of
Food & Wine
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BBC chef Raymond Blanc and the head tutor of his cookery school,
Mark Peregrine, show you how to create a seasonal supper for two Photographs DAVID MUNNS
Raymond Blancs fish course
Pan-fried sea bass with
ratatouille & basil
A LITTLE EFFORT FIBRE VIT C
3 OF 5
A DAY
GLUTEN
FREE
60ml olive oil, plus 2 tbsp
2 large handfuls basil leaves
2 sea bass llets (about 140g/5oz)
juice lemon
extra virgin olive oil, for drizzling
FOR THE RATATOUILLE
1 small red pepper
1 small courgette
aubergine
2 tbsp olive oil
tsp ground cumin
8 baby plum tomatoes, halved
pinch of sugar (optional)
Located in the kitchens of the
Michelin-starred Le Manoir
aux QuatSaisons, in Great
Milton near Oxford, there is
a wide range of courses to
choose from and most are
taught by Raymond Blancs
rst-ever apprentice, head
tutor Mark Peregrine. For more
information or to book a place
on a course, call 01844 278881
or visit manoir.com.
Learn to cook like Raymond
Raymond (left) and Mark
Light, fragrant
and delicious
Want to get ahead?
The ratatouille can be prepared
a day in advance. Cover and
chill in the fridge, then heat
through before serving.
Raymond is currently
lming a new series
at Londons Kew Gardens
about the history of fruit
and vegetable growing,
which will be broadcast
next year on BBC Two.
Next month
Jason Atherton makes
Strawberry souf
Cook school
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7
With a sharp knife, score each sh
llet with small slits through the
skin at regular intervals. 8
To cook the sh, heat the remaining
1 tbsp oil in a frying pan until hot. Season
the llets and place, skin-side down, in the
pan. Cook until the skin is golden and crisp, and
the esh is changing colour.
9
Turn the llets over and cook for 1 min, remove
from the heat, then sprinkle over the lemon
juice. Divide the ratatouille between the plates
and top with the sea bass. Drizzle with basil oil, a little
extra virgin olive oil and serve with crisp basil leaves.
2
Bring a large pan of water to the boil and
get a bowl of iced water ready. Blanch the
remaining basil leaves for 5 secs. Using
a pair of tongs, lift out the leaves and plunge
them into iced water so that they cool quickly
and keep their colour.
1
Heat 1 tbsp oil in a pan and briey fry 8 basil
leaves just for a moment until they crisp up,
then lift out of the oil with a slotted spoon and
drain on kitchen paper.
4
Add the blanched basil leaves to a food
blender and pour in 60ml of olive oil. Blitz
to a pourable sauce, adding more oil if
needed, then put in a bowl and set aside.
3
Once cool, lift the leaves out and squeeze
to remove any excess water.
5
For the ratatouille, halve the pepper, then
deseed and slice into thin strips. Cut the
courgette into quarters lengthways and
slice. Slice the aubergine into thick rounds, then
cut each one into strips.
6
Heat the oil in a saucepan, add the cumin
and garlic, and cook for 30 secs. Tip all the veg
into the pan, season and sweat for 1 min. Add
100ml water, and cook on a high heat for 4 mins.
Adjust the seasoning, adding the sugar if needed.
All the fresh avours from sunny Provence are contained in this dish.
In one form or another, elements of this recipe always appear on my menu
over the summer, when all the vegetables are grown in our kitchen garden,
and the tomatoes are fat and bursting with juices and sweetness
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Inspiration and practical advice from the Good Food team
From our kitchen
One for the bookshelf
Sally Hughes reviews this months new titles
For chilli lovers
Chilli Notes by
Thomasina Miers
(25, Good Food offer
price 20, Hodder
& Stoughton)
The BBC MasterChef winner, who went
on to found the Wahaca chain of
Mexican restaurants, explores the
world of chillies with a range of
delicious recipes including tongue-
tinglers, comforting braises and an
irresistible Chocolate chilli caramel tart.
Thomasina loves avour and knows
how to use chilli to bring depth to a dish
without obliterating your tastebuds.
Tapas inspiration
Morito by Sam
& Sam Clark (26,
Good Food offer
price 20, Ebury)
Morito, the informal,
tapas-style baby sister restaurant to
Londons Moro, features the same
Spanish-Moorish cuisine. This kind
of small-plate eating is ideal for feeding
friends. There are amazing breads,
spectacular nibbles and richly
avoured tagines. The salads chapter
alone is worth the cover price, with
fresh ideas, including a tabbouleh
for each season.
Fabulous sh
Nathan Outlaws Fish
Kitchen (20, Good
Food offer price
16, Quadrille)
This stunning book
delivers a host of delicate, pretty
plates from one of Britains leading
seafood chefs. The easy recipes are
arranged by method, and include raw,
cured, smoked, poached and fried.
Nathan understands that sh is
at its best when prepared simply
with its natural avours enhanced
by carefully chosen sauces and
complementary ingredients.
Brazilian cooking
Cabana The
Cookbook by David
Ponte, Lizzy Barber
& Jamie Barber
(20, Good Food
offer price 16, Quadrille)
Now is the time to embrace Brazilian
food, whether youre caught up in
World Cup fever or not. Grills, seafood,
coconuts, bananas and chillies all add
up to vibrant summer food, perfect for
parties. These recipes for the Brazilian
food served at Londons Cabana
restaurants are exciting, and use
ingredients readily available in the UK.
BBC Good Food readers can buy any of this months books at a discount, plus youll also receive a
free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood
A tagine is a conical cooking pot
used to make the fragrant North African
stew of the same name. It consists of a
wide, round shallow base and a tall lid.
The conical lid is designed to stay
relatively cool during cooking, so as the
food cooks slowly, steam rises into
the cone, condenses on the lid, then
trickles back down to the bottom of the
dish. This self-basting keeps the food
succulent and means that less liquid is
required, resulting in a rich sauce and
very tender meat.
Historically, a tagine dish would have
been handmade from clay (terracotta)
and cooked over a charcoal re. You can
still purchase terracotta tagines but
glazed ceramic, cast-iron and porcelain
dishes are now also available. Purists say
that an unglazed terracotta dish is best
as it adds an earthy taste to the food.
Nowadays, there are two types of
tagine: cooking and decorative. Cooking
tagines (usually seasoned terracotta
or cast-iron) can withstand heat up to
about 180C on a hob tted with a
diffuser, or in an oven. Decorative
tagines, mainly the pretty patterned
glazed ceramic dishes, can withstand
low oven temperatures, but are best
used for serving food.
Cook with a tagine
Terracotta tagines need to be seasoned
before use. Soak the dish overnight in
water, then dry it and rub with oil. Place
it in a cold oven, heat to 150C/130C fan/
gas 2 and leave for 2 hours. Turn off
the oven and leave the tagine to cool.
A tagine can crack when the dish
experiences severe temperature
change, so make sure you warm it up
and cool it down gradually. Some glazed
terracotta tagines may develop ne
cracks over the surface, which is ne.
Is it worth buying a tagine?
Some cooks confess that their dishes
end up stuck at the back of a cupboard,
so its worth considering how often you
will use it. Its the shallow base thats
most important in tagine cooking, so
unless youre using a terracotta tagine
and cooking over charcoal, a shallow
casserole dish with a tight-tting lid will
do the job. If its the romance of cooking
an authentic tagine that youre after,
then go for a traditional unglazed
terracotta version and make sure its
large enough at least 28cm in diameter.
Fancy cooking a tagine? Find
lots of recipes and ideas at
Got a tagine gathering dust in your kitchen? Or not sure how to cook with one?
Heres our lowdown on this traditional North African dish
This ceramic tagine is
perfect for serving food
Reader offer
Cook school
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Rolled pork shoulder
Pulled pork is traditionally made with a cut that barbecue experts
know as Boston butt, which is an odd name for what is the top of
the pork shoulder with the bone left in. This cut is ideal for really
low-temperature barbecuing, when the pork is slowly smoked
for up to 14 hours, as the bone adds avour and stops the meat
from drying out.
For the home cook who is cooking pulled pork in a low oven for
half the time (like our cover recipe on page 13), having the pork on
the bone isnt as important, and using a boneless joint reduces the
cooking time by a couple of hours.
A piece of good-quality, well-reared boned, rolled shoulder
makes a great alternative to the Boston butt, and is also really easy
to shred once its cooked.
Whether you go for pork
shoulder on or off the bone,
for pulled pork you will always
need it skinned with a thin
layer of fat, so that the rub can
really permeate the meat while
the fat bastes it slowly.
Yuzu
A small, round citrus fruit hailing from
Japan, Yuzu has a yellowy-orange bumpy
skin and a avour described as a cross
between a lemon, grapefruit and
mandarin. Its almost impossible to buy it
fresh in the UK, but yuzu juice or seasoning
is available in Asian food stores and some
supermarkets. Add it to salad dressings,
mayonnaise, ice lollies and custard for a
tangy twist. Weve even seen it springing
up in chocolates and on cocktail menus.
Trendspotter
Good Foods cookery team highlight
whats trending in the food world
right now. This month its four new
avour enhancers
Barneys
butchers
block
Pulled pork
The frying pans in GreenPans Venice
collection feature an elegant design
with a heavy-gauge, hard-anodised
aluminium body for extra strength.
They also have ergonomic, riveted
stainless-steel handles and a
Thermolon non-stick interior. The
mineral-based non-stick coating is
safer for you and better for the
environment, as no toxic fumes are
released and the coating will not
blister or peel. The pans are suitable
for all hob types including induction,
and come with a lifetime guarantee.
Choose from either the 20cm pan,
30, or the 24cm pan, 40.
Top-quality frying pan for high performance
Fennel pollen
Adorning the menus
of many high-end
restaurants, this
golden-green powder
has been described as
the spice of angels. Traditionally used in
Italian cooking, it has an intense oral avour
with notes of honey and aniseed.
The pollen is harvested from the heads
of wild fennel owers that have been
hand-picked and dried in the sun. A lot of
owers are needed to produce a small amount,
so its price tag is up there with saffron but
a little goes a long way. Sprinkle over salads,
pork, chicken and seafood dishes for a nal
bit of wow factor. Buy it at farmers markets,
spice shops or online at souschef.co.uk.
Liquid smoke
If you want to add slow-cooked
American barbecue avour to
your food, but dont have time
for hours of smoking, this is just
the ticket. Liquid smoke is
essentially avoured wood
smoke that has been distilled
into a liquid. Various types of
wood are smoked to produce
different avours, including the
popular hickory or more obscure
apple & mesquite. Add a dash to
marinades, stews, sauces and salad dressings,
or simply brush over food before cooking. We
like Colgin liquid smoke, which is 100% natural
nd it at amazon.co.uk or souschef.co.uk.
Gochujang
(Korean hot pepper paste)
If you like spice, youll love this rich, sticky
condiment from Korea. It is produced by
fermenting a mixture of red chilli powder,
glutinous rice, soy bean, salt and water in
the sun. It will add a complex
savoury and
rounded
spiciness to
soups, stews,
sauces, dips
and marinades.
Exclusive offer for BBC Good Food
readers: all orders will receive a
FREE GreenPan Mini Egg Expert pan
(not suitable for induction hobs), worth 9.
To order, call 01483 204455 quoting
GFO/172. Please add 3.95 p&p per order.
Delivery within 28 days to UK mainland
only, some exclusions may apply.
Delicious pulled pork
see our recipe on p13
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Kerstin (also known as Ms Marmite
Lover) launched her supper club in
2008, pioneering the wave of pop-up
communal eating one of the biggest
British food trends in recent years.
She was awarded Best Food Blog
2013 by the Guild of Food Writers
for her website (msmarmitelover.
com), and her rst book, Supper
Club: Recipes and Notes from
the Underground Restaurant,
was published in 2011.
Her next book, Ms Marmite
Lovers Secret Tea Party, is out
this August. She lives in north
London with her daughter.
How have you made your mark
on this kitchen?
I lived in the at for eight years
before I got the Aga in 2008,
which turned out to be a magical
Kerstin Rodgers
Food blogger
and supper
club pioneer
Kerstin
Rodgers
invited
Holly
Brooke-
Smith
to rummage
through
her eclectic
kitchen
Photographs
GEOFF WILKINSON
thing. Apart from my mortgage,
its the most money Ive ever spent.
My mum had one when I was
a kid and Id always wanted one, too.
Within a year, my career had become
all about cooking Ive never turned
it off. Before I installed the Aga,
this was a slightly damp, cold
Victorian London at, but now it
isnt. An Aga transforms a place.
What did you do before?
I was a single mum, I was broke
and, for a long time, I was on benets.
I started out as a photographer and
taught French and English. I was
a priest at Glastonbury and married
people. I performed street theatre,
I was an activist, plus I taught drums.
I also ran a vegetarian caf for a
group of people called The Radical
Anthropology Group quite obscure!
How did you start the
supper club?
Id gone to a home restaurant in
Cuba and thought Id love to do it in
London. Id been really heartbroken
that year and, while I was working
for the vegetarian caf, I realised
that cooking for other people feels
good like that sensation of home,
of rightness. I really wanted my own
restaurant, but I couldnt afford it,
so I started it in my house.
Did you have to buy lots of
crockery?
For years Ive been collecting blue
and white crockery just for fun.
But when the restaurant started,
I thought: Wow, Ive been doing
all that for a reason. Its like all roads
lead to the supper club the Aga,
the crockery, the heartbreak.
MY KITCHEN
Kitchen design
What do you collect?
Ive been going through stages
First it was blue and white willow,
then a bit of pink willow, then green.
Then I did all the cut-glass stuff.
Now its lots of enamel, which I love.
Its great for pop-ups because its light
and unbreakable, and looks cool.
Im really into wood, too. We dont
think about the sensation of drinking
out of certain materials, and a wooden
bowl is great did you know you can
put it in the microwave? I like French
vintage stuff. When I visit France,
I go to the vide-greniers (car-boot
sales) and stock up on lots of items.
Describe your style?
I dont really like modernity, not in
kitchens. I think if you have a slick,
modern house, then maybe thats
the way to go having everything
stainless steel and minimalist. But
Im a maximalist! Dont you like it
when you can have a nose about
and see everyones stuff? I think
thats the appeal of supper clubs, too.
Do you have many gadgets?
As a geek, I like learning the process
and having gadgets that help make
things from scratch. Since I got
a Vitamix, I use it every day. When
I started, I did everything by hand,
but itd be mad to carry on like that.
Any expensive knives?
Im really into the little checkered
patterned knives they look good in
photos, too. Ive got a few good knives
from Global. I dont use the huge one,
though, as its for meat and I would
never ever have meat in my kitchen.
I basically run a kosher kitchen. I feel
uncomfortable with eating meat.
How do you work in here?
I test all my recipes and I go into
a zone. At supper clubs I cant bear
people talking to me while I cook,
Turn over
for a recipe
from Kerstin
I dont have a drier. I rack up
my laundry above the Aga and
everything dries perfectly
Kerstin keeps her saucepans on a
reclaimed bottle dryer from France
because thats when you make
mistakes. I know exactly how my
Aga works its a relationship. I know
what every tiny patch of each oven
does. I love the way it cooks that it
roasts and steams at the same time.
What about cookbooks?
Ive got books everywhere in the
bedroom, in the toilet, in the living
room. Ive heard that the food writer
Diana Henry has 10,000 books.
My collection is in the hundreds.
Before 2009, I only had one cookery
book, as I couldnt afford them.
Anything youd change?
There isnt masses of cupboard space.
Sometimes I feel Id like to start again,
or Id like better stuff, or Id love all
my pans to be copper I once cooked
two risottos one in copper, one in a
stainless-steel pan. The copper one
was noticeably better creamier and
just perfect. It conducts heat very well.
The shelves behind the sink were recycled out of
a bedhead. Im very much into upcycling recycling
and nding bits and pieces that can be remade
Kitchen design
Essentially Im a pescatarian
occasionally I will eat sh but
I became vegan to write my next
book, which is due out next year.
Im really keen to retain some of
the habits I built up while writing it.
The main thing is, vegans are
not dreary thumping miseries
they can have fun, too. Theres
so much variety within vegetables,
fruit and nuts. A lot of vegan
cookery is very cutting edge,
with people doing as many
experimental things as someone
like Heston Blumenthal.
For instance, Ive been making
vegan nut cheeses recently, and
I made my own coconut milk.
Its great working with these
techniques to make interesting
food. Cutting out large amounts
of other ingredients forces you to
become more creative. Veganism
is a bright, vibrant diet and its
becoming more popular.
Underground events
I felt that younger people were not
going to go to a farmers market on
a Sunday morning if theyd been
out partying the night before, so
I decided to hold an underground
farmers market event in my house
and garden. After thinking about it
carefully, I decided: Friday night is
the time to do it and it just took off.
People come after work. There
are lots of stalls, demos in the
kitchen, and you can buy food for
the weekend. People have time
to cook over the weekend so
buying it on Friday night is ideal.
Part of the innovation was also
having live music and turning it
into a social event. Id love for
a supermarket to give me their
site, so I can run a similar event
on a larger scale.
Ive always done secret teas
alongside my supper clubs, which
is why I wrote my new book,
Ms Marmite Lovers Secret
Tea Party (14.99, Square Peg),
Britain is fantastic at baking.
I think our home-baking is so much
better than lots of the swanky teas
you get in a hotel. I always try to
serve a hot element with my teas,
such as a homemade crumpet.
How to be a good collector
Have a strict price bracket. I wont
pay more than 1.50 for a plate.
It means youve got to seek out
a good charity shop or vintage fair
that isnt hiking up the prices
because its trendy. Generally,
theyre better out of London,
but Ive found a good one nearby.
I also go to France to visit their
fantastic boot fairs. The French
dont seem to realise how many
hidden gems theyve got in their
grandmothers attics. I recently
bought a large copper jam pan
for just 4 amazing.
My current favourite thing is
cut glass it looks so good at
night. Silverware and white china,
too. I like buying things that
photograph well and look good
on my blog. I really love hand-
turned wood products and
chopping boards.
One thing Im not very good at
is making space for new collections.
I tend to just keep on going and
somehow nd a place for the
new things I buy. Its all rather
wonderful and miraculous.
For more info, visit
msmarmitelover.com
Vegans are not dreary!
Mousse au chocolat
orange with orange liqueur
and choc-dipped physalis
A LITTLE EFFORT

SERVES 4 PREP 25 mins, plus chilling
When I lived in Paris, I set myself the onerous
task of a chocolate mousse survey at all the
local restaurants. This and crme caramel are
almost always on a French dessert menu,
along with fruit, yogurt and cheese. Mousse is
a good supper club dessert, as you can prep
it the day before and get it out of the way. As
for physalis fruit, I can eat it by the boxful
they also make for a posh garnish.
140g/5oz orange-avoured chocolate
(such as Green & Blacks Mayan
Gold), broken into squares
50g/2oz physalis fruit (Cape
gooseberry)
5 eggs, separated
2 tbsp orange liqueur
1 Melt the chocolate in a glass bowl,
set over a saucepan of simmering water.
Be careful not to let the bottom of the
bowl touch the water, or the chocolate
might go grainy. If you have an Aga, you
can just leave the bowl on the black
enamel and the chocolate will melt.
Once melted, remove from the heat.
2 Take the physalis and pull back the
paper leaves, twisting them behind
the fruit. Dip the tip of each fruit into the
chocolate, then leave to dry on a sheet
of baking parchment.
3 Add the egg yolks, one by one, to the
remaining cooled melted chocolate, and
mix gently. Then add the orange liqueur.
4 In a separate bowl, whisk the egg
whites until they form soft peaks, then
fold carefully into the chocolate and egg
yolk mix. Pour into ramekins and chill for
2 hrs. Serve with the choc-dipped fruit.
Recipe extracted
from Supper Club:
Recipes and Notes
from the
Underground
Restaurant
(25, Collins).
You can buy
the book for just
18. Call 01326
569444, p&p
is free. Or buy online
at sparkledirect.
com/goodfood
*15% off Adult and Over 65s standard tickets only (excl. VIP). Offer ends 15/06/14. Standard Supertheatre seat included with advance ticket, subject to availability. Not all celebrities appear on all days.
Good Food Good Food logo BBC Worldwide. Antonio Carluccio & Gennaro Contaldo, photography by David Loftus.
Its here, showtime...
BBC Good Food Show Summer 12-15 June, NEC Birmingham
This years show is star-studded with chefs and experts, hand-picked
producers, all the tools to bake like a pro and decadent delights to sample
and buy. Discover delicious ingredients, inspiring you to make perfect
picnics, delicious barbecues and alfresco entertaining sure to impress.
Watch top celebrity faces cooking live on stage with your FREE seat
in the amazing Supertheatre where you can see Paul Hollywood and
Mary Berry cooking lunch for two lucky visitors live on stage, and James
Martin, Tom Kerridge and John Torode sharing delicious recipes. Plus
just announced, the hilarious Two Greedy Italians, Antonio Carluccio
and Gennaro Contaldo!
Theres no tastier date for your diary this summer, so dont miss your last
chance to get 15%
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so book today to secure yours.
Just a taster...
Live on stage, 25 of the UKs leading
chefs and food experts
Over 300 exhibitors your chance to
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Only food show which includes FREE entry
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Find grow-your-own inspiration and
advice from leading experts and the latest
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Paul Hollywood and Mary Berry
cook live on stage See James Martin
in the Supertheatre Brand new to the show,
Antonio Carluccio and Gennaro Contaldo
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Register now for your Walk Ten at mariecurie.org.uk/WalkTenGood or call 0845 052 4184
Get walking
This summer, get your friends and family together and enjoy
an evening walk to raise money in support of Marie Curie
A good walk is so restorative. But
when you also have friends and family
by your side, and youre fundraising for
a great cause, it really couldnt get
much better! Try it this summer with
Marie Curie Cancer Cares Walk Ten
event a series of 10k evening walks
taking place from July to September
at 19 locations across the UK.
Most of the walks start at 5.30pm
(some at 5pm) and will be followed by
celebrations including a picnic and
entertainment. Expect music, reworks
(at most venues at 10pm), and a festival
vibe throughout the evening the same
time most Marie Curie Nurses start
their night shift, providing care and
support to people with terminal
illnesses and their families. The money
you raise will help Marie Curie provide
more free hands-on home care to
people when they need it most.
Walk Ten in numbers
19 venues
A 10k route
Most start 5.30pm (some 5pm). All walkers nish by 10pm
10 pre-registration fee (20 on the night)
Aim to raise 60
Under 16s go free
Maybe youd like to do your local walk
in memory of a loved one cared for by
Marie Curie, or perhaps youre doing it
to support friends. No matter your age
or ability, the Walk Ten events are
open to everyone even dogs can join
in at most of the venues!
It costs 10 to register (or 20 on the
night), and all thats asked is that you
aim to raise 60, which pays for three
hours of care from a Marie Curie
Nurse. So go on, do something feelgood
and fun with those closest to you.
On
trend
Boost
your
juice
Vegan
treat
Spiced lamb & pomegranate rebread,
3.50/255g, Marks & Spencer
Were seeing a few reinventions of
the traditional pizza this year
(see p39), including one
new spin in the form of
avour-laden rebread.
The lamb, spiced with
ras al hanout, is sprinkled
with pomegranate seeds.
Its a fresh, no-cheese
update of a classic.
Judes Dark
chocolate sorbet,
5.99/500ml, Co-op
A sorbet for serious
chocolate lovers! Its
made with Valrhona
cacao, and not much
else mainly sugar and
water. Although its
completely dairy-
free, its very indulgent,
and a spoonful satises
any chocolate cravings.
British Picanha steak, 15.29/kg, Morrisons
The Picanha steak is prized in Brazil due
to its thick layer of fat, which is
traditionally left on until after
cooking. The cut is from the top of
the sirloin area, and is sometimes
called rump cap in the UK. This British
version from Morrisons comes on
skewers, and is packed with avour.
Exmoor caviar, 20/10g, Selfridges
Produced in the heart of Exmoor, this is
the rst time British caviar has been
available to buy. The sturgeon are reared
in 700 hectares of open-water lakes,
which are constantly refreshed by natural
running spring water. Once harvested,
the caviar is gently rinsed, then mixed
with a dash of Cornish sea salt.
Opinel Le Petit Chef
set, 49.95, summerillandbishop.com
Cooking is back on the school curriculum and this
kit is the perfect way to build good kitchen habits
at home, too. The nger guard and special knife
teach kids how to chop properly and safely.
Lime & wasabi
dressing, 4.95,
pinksfoods.co.uk
This zingy, fruity salad
dressing has a
refreshing sweetness,
and could also be used
as a marinade for BBQ
chicken. Its not very
hot, but has a little
warmth which brings
salad leaves alive.
Rude Health Drinking Oats,
2.49/250g, Waitose
If youre keen to join the
juicing craze, but want to
ensure you get enough bre
in your diet, these drinking
oats may be the solution.
Normal oats, pressed into
wafer-thin akes that
dissolve in liquid, they work
particularly well in almond
milk or beetroot juice.
Taste the Difference
Raspberry panna
cotta terrine, 5,
Sainsburys
This creamy, fruity pud
is an irresistible way to
round off a smart supper in
the garden. We saw a lot of
slicing desserts last Christmas,
and theyre still popular this year
you can eat half on one day
and it still looks attractive on
its second outing.
Pinot Noir 2012, Dealurile Munteniei,
Romania, 13%, 6.99, Waitrose
Once upon a time, Romanian Pinot Noir
was all the rage: straightforward, fruity
and great value. Then it disappeared
from the shelves. Its great to welcome
it back and with such a vivid example.
The colour like all pinots is pale,
but dont be deceived: its bursting
with bold berry aromas and red fruits.
A young wine, its made to be enjoyed
with charcuterie, grilled tuna,
and tomato sauces.
Revisionist Rye Pale Ale, 4.3%,
1.77/500ml, Tesco
Lightly hoppy with an orangey lift, this
is a fun, food-friendly beer. A refreshing
companion whether youre watching the
barbecue or the Tour de France, its
particularly good with pan-fried sh. The
citrus seasons the sh and the hops
pair the toasty notes of the cooking.
There are ve other beers in the range
try the Belgian Saison, and the
California Common Steam beer.
s 3ARAH *ANE %VANS IS A -ASTER OF 7INE
Caves de Peges Dry Muscat 2013,
Setbal, Portugal, 12%, 5.75,
thewinesociety.com
Heres a wine with summer written
all over it. Dry wines from Muscat
grapes are a smart choice in the
sun light, oral, fruity and good
value. Serve cool as an aperitif, and
with Mediterranean meze. Look
out for the Wine Societys
Mediterranean Whites offer, starting
7 July choose from their well-priced
selection of interesting bottles.
In Hollys trolley
Stock up for summer with Holly Brooke-Smiths favourite
choices from this months new products
Sarah Jane Evans recommends wines to match with your summer meals What to drink
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GoodDeals
Save up to
300 in this
issue of
Dine in style with this Viners
58-piece stainless-steel
cutlery set. Whether youre
serving family meals, or
hosting a dinner party for
eight, these classic designs will
add a touch of elegance to your table.
There are four designs to choose
from. Order your set now for 63.99*
and save 86 on the rrp.
*Please add 3.95 p&p per order.
Elegant entertaining
Save over 50% on this 58-piece stainless-steel cutlery set
Exclusive price for
BBC readers
HOW TO ORDER YOUR CUTLERY SET
Please send a cheque payable to Oneida International
Limited, with GFO/78 written on the back, to: BBC
Good Food Reader Offers, Emery House, Greatbridge
Road, Romsey SO51 0AD or call 01794 527448**
quoting GFO/78 or visit viners.co.uk/direct/gfo78.
Terms and conditions Offer closes 9 July 2014 and is subject to availability. Delivery within
28 days to mainland UK only, some exclusions may apply. If dissatised, please return goods unused
within seven days for a full refund. Contract for the supply of goods is with Oneida International.
Opening hours: Monday-Friday 8am-9pm, Saturday-Sunday 9am-8pm. **Maximum call charge
10p per minute from a BT landline, other networks may vary
Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers
of BBC Good Food) would love to keep you informed by post, telephone or email of their special
offers and promotions. Please state at time of ordering if you do not wish to receive these from
BBC Worldwide or Immediate Media Company.
To order, call 01794 527448** quoting GFO/78
or visit viners.co.uk/direct/gfo78
Choose from either Harley, Dubarry, Rattail or Bead designs
Rattail Bead Dubarry
s 8 x dinner knives
s 8 x dinner forks
s 8 x dessertspoons
s 8 x dessert forks
s 8 x dessert knives
s 8 x soup spoons
s 8 x teaspoons
s 2 x serving spoons
All the sets are guaranteed by
Viners for 15 years and include:
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ONLY
63.99*
(rrp 149.99)
Broccoli shoots
Crisp and
refreshing,
this tastes
closer to
radishes
than
broccoli.
O
ften seen as a last-minute extra (or overlooked
completely), a simple salad can add loads of
avour, texture, colour and nutrition to any
meal. Heres our pick of exciting new leaves,
plus ways to keep your salad healthy.
Update your salad
Keeping it interesting is the key to making this dish more than just a side, says Holly Brooke-Smith
Exciting new leaves
Persian cress & luscious herby
leaves, 1.40, Waitrose
Similar to rocket, Persian cress has
masses of avour, with pretty frilly
leaves. Look out for other bags in
the Steves Leaves range, including
fennel tops, wasabi rocket and pea shoots.
Red & green oak leaf living salad, 1, Asda
This pot of loose-leaf salad lasts
for weeks. Colourful, crisp
avoursome leaves simply
snip off what you want.
Great price, too.
Florette Duo Lambs Lettuce &
Ruby Chard, 1.20, ocado.com
Good colour combo and,
because its quite hard to nd
ruby chard in the supermarket,
its an easy way to incorporate
this leaf into your salad.
Little extras
Micro leaves are a fantastic way to add avour and
colour to your salads they also look elegant mixed
through larger leaves. Despite the slightly cheffy name,
theyre very simple ingredients just early cuttings of
household herbs and vegetables.
You can grow many of these yourself from seed
packs. Just harvest before the shoots reach three
weeks old. Alternatively, specialist websites such
as nefoodspecialist.co.uk will deliver.
Quick & easy vinaigrette
We have scores of unusual salad dressing ideas to try at
bbcgoodfood.com, but the easiest ratio to use when making
a vinaigrette is to mix 2 parts oil to 1 part acid (vinegar or
lemon juice). Add a spoonful of mustard, a blob of honey and
some seasoning for a no-fuss dressing to suit all salads.
The salad dressing you choose can make
the difference between a healthy meal
and one where the fat and calories match
a burger, says nutritional therapist
Kerry Torrens. Here are her golden rules
for healthy dressings:
Fat is good Its the fat in oils that helps you
to absorb valuable vitamins found in salad
leaves. Look out for healthy oils on the
ingredients list, such as rapeseed and
olive, as well as good-quality nut and seed
oils try walnut, pumpkin and sesame.
Drizzle, dont drown Even if you choose
the healthiest of dressings, using too
much will increase calories. Measure out
1 tablespoon per serving and stick to it.
We like Sainsburys Be Good To
Yourself French dressing (1/175ml).
It has moderate sugar and salt levels,
and is low in fat and saturated fat.
It uses olive oil, which is quite
unusual in low-fat dressings,
and only includes ingredients you
would see in your cupboard.
Avoid creamy dressings These are richer
and have more calories and saturated fats.
Go for lighter, oil-based dressings.
Watch the sugar Many low-fat products
compensate by adding more sugar and
salt. Check the labels for guidance
and always read the ingredient list.
Red basil
Spiced,
peppery
avour
and a
lovely
purple
colour.
Celery leaf
Quite sharp
and sweet with
a distinct
celery
avour
already
developed.
Parsley
Mild and fresh,
it has the
clean avour
of mature
parsley,
but looks
much more
delicate.
Keep dressings light
Four to try
TOP TIPS
s Dont leave garlic in your dressings as it will make the mix
taste acrid after a day in the fridge.
s Add a splash of water to a classic vinaigrette to dilute the
acidity of the vinegar.
s Xanthan gum will keep your dressing emulsied if you plan
to keep it for a day or two.
GoodDeals
Save up to
300 in this
issue of
To order, call 01467 629666 quoting bbcgf1410
or visit donaldrussell.com/bbcgf1410
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This fantastic Butchers Steak Selection will cost
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The award-winning online butcher, based in Aberdeenshire,
Scotland, specialises in grass-fed, traditionally matured beef and
lamb, reared by farmers who care about their animals welfare.
At Donald Russell, traditional methods are used to mature beef
and lamb for up to 21 days, allowing time for the rich avours
to develop and for the meat to become incredibly tender.
Exclusive to BBC
readers
Free oven glove, worth
13, with every order
Terms and conditions
We will professionally shock-freeze your order, at no extra charge, to help preserve the quality. Donald Russell Ltd,
Harlaw Road, Inverurie, Aberdeenshire, Scotland AB51 4FR. Lines open Monday-Friday 8am-8pm, Saturday
9am-4pm and Sunday 10am-4pm. Strictly limited to one offer per household. *Free delivery is available for UK
mainland only. Additional surcharges are as follows: Guaranteed AM delivery, 4 (Tuesday-Friday); Saturday delivery,
4; Northern Ireland (Tuesday-Friday), 7; Jersey & Guernsey (Tuesday-Friday), 7; selected EU countries: call us to
discuss. If in doubt, please call rst to check. Cannot be used in conjunction with any other Donald Russell offer.
Offer expires 30 July 2014
Data protection
BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to
keep you informed by post, telephone or email of their special offers and promotions. Please state at time of
ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
The Butchers Steak Selection includes:
s 2 Ribeye Steaks individually packed (pack weight 190g)
s 4 Pav Rump Medallions in pack of 4 (pack weight 200g)
s 2 Pav Rump Steaks individually packed (pack weight 150g)
s 4 Grand Steak Burgers in pack of 2 (pack weight 300g)
s 6 Mini Steak Burgers in pack of 6 (pack weight 270g)
s 4 Pork Sausages in pack of 4 (pack weight 280g)
Every order
comes with
a free Meat
Perfection
booklet,
worth 8
T
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TVRecipes
Weve got tapas, a sumptuous salad and two delicious
chicken dishes to try this month. Recipes tested by Home
economist Petra Jackson. Edited by Kathryn Custance
Every
recipe
has a
photo
This month
s 4HE +ITCHEN #ABINET
s &OOD $RINK
s 3ATURDAY +ITCHEN
Tuna tartare with chilli,
ginger & sesame, p135
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A glorious taste of summer from Henry Dimbleby, panellist on
Radio 4s food show. Catch it on Saturdays at 10.30am until 14 June
The Kitchen Cabinet
Rhubarb & strawberry
crumble sundae
COOK 30 mins Easy
This is basically an assembly job, with
just a little cooking at the beginning.
FOR THE RHUBARB COMPOTE
200g rhubarb, trimmed and cut into
2cm pieces
125g golden caster sugar
1 tbsp grenadine
zest and juice 2 oranges
150g strawberries, hulled and quartered
FOR THE CRUMBLE
50g plain our
30g cold butter, cut into small pieces
50g amaretti biscuits, crushed
FOR THE SAUCE
100g strawberries, hulled
drop of vanilla extract
juice 1 orange
TO SERVE
150ml double cream, whipped to soft
peaks
4 tbsp thick custard
1 For the compote, put all the ingredients
except the strawberries in a pan. Cook gently
over a medium heat for 10 mins or until soft.
Remove from the heat, spoon into a bowl and
leave until cold. Stir in the strawberries.
2 To make the crumble, heat oven to
160C/140C fan/gas 3. Put the our in a
bowl and rub in the butter until the mixture
resembles breadcrumbs. Stir in the sugar
and amaretti biscuits. Spread out on a baking
sheet and bake for 20 mins or until crisp
and pale golden. Leave to cool.
3 Blend all the sauce ingredients together
to form a pure, then pass through a sieve.
4 To assemble, divide half the compote
between 4 sundae glasses and top with
whipped cream. Add the strawberry sauce
and ice cream, followed by the rest of the
compote and custard. Top with the crumble
mix and serve immediately.
Petra
says: If
you dont
have grenadine,
a pomegranate-
avoured syrup,
then you could
use a dash of
orange liqueur
instead or for
children, try
blackcurrant
cordial. (%.293 4)0
This sundae can be made with all sorts of
fruit combinations. All you need is fruit
compote and/or sauce, custard, ice cream
or whipped cream, and something for texture,
like crumble or nuts. Serious adult versions
should have booze in, too. Try banana with
toffee & chocolate; raspberry, peach & aked
almonds; or pear with caramelised pecans
& butterscotch sauce.
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Grilled spring onion, asparagus
& courgettes with white
beans & basil dressing
COOK 15 mins Easy
Spring onions are available all year, but in
summer you should be able to find the
more bulbous bunched onions. So try
those rather than the pencil-thin ones.
FOR THE SALAD
250g asparagus spears
2 bunches spring onions
3 courgettes
1-2 tbsp olive oil
200g cooked beans, such as haricot,
cannellini or ageolet
FOR THE BASIL DRESSING
1 bunch basil, leaves only
2 tbsp olive oil
1 Prepare the vegetables, keeping them
in separate piles. Snap the woody
ends off the asparagus spears. Cut off
the very green ends of the spring onions,
trim away the roots and peel off the
tough outer skin. Top and tail the
courgettes, then cut lengthways
into wafer-thin sheets.
2 Heat a griddle pan. Toss each pile of
vegetables in olive oil, then grill in batches
for a few mins each side. Season well.
3 Make the dressing by whizzing the garlic,
basil leaves and olive oil with a little salt in a
blender, or use a pestle and mortar. Put the
veg, beans and dressing in a large bowl and
toss together. Season and serve.
Recipes adapted from Leon: Fast
Vegetarian by Henry Dimbleby
and Jane Baxter (25, Octopus).
You can buy the book for
just 20. Call 01326 569444,
p&p is free. Or buy online at sparkledirect.
com/goodfood.
THE KITCHEN CABINET
Radio 4s lively food-fuelled panel show
has moved to Saturday mornings at 10.30am
(repeated at 3pm on Tuesdays). The current
series nishes on Saturday 14 June, but Jay
Rayner, Henry and the rest of the panellists
will be back with another series in August.
If youd like to be in the audience, apply
online at bbc.co.uk/showsandtours/tickets.
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HENRY
DIMBLEBY
Henry Dimbleby, co-founder of the Leon restaurant
chain, is also a government school food adviser.
Your earliest food memory?
Eating on the beach in Devon samphire, limpets and mackerel
wed caught and barbecued ourselves. As a child I went there
every year, and I still go there now with my children.
How did you learn to cook?
My mother, Josceline Dimbleby, is a cookery writer, so we always
ate well. But I didnt really learn to cook from her. When I was at
university I met the chef Bruno Loubet, who asked if Id like to do
a few shifts at his restaurant, and it all really started from there.
After university, I went to work for him at the Four Seasons at
the Inn on the Park hotel in London (now the Four Seasons
Hotel London at Park Lane).
Food hero?
My business partner John Vincent; he has an exceptionally
discerning palate and is highly inventive. Most of the best
dishes on our menu came from his imagination.
Dish youre most proud of?
The Superfood salad at Leon, which harks back to the
Sumptuous salad my mum used to make. Its a mixture of
broccoli, quinoa, peas, avocado, feta, chopped herbs and
cucumber with a really good, strong Dijon mustard dressing.
Favourite meal?
Eggy pasta a meal I have at least twice a week at home with
my wife, Jemima, and children George, six; Jonny, two; and Dory,
one. Its like carbonara but with peas instead of bacon, made
with wholemeal spelt pasta.
Secret ingredient?
I think lemon juice is completely underrated.
We have an enormous bowl of lemons in our
kitchen, and I dont think there is a dish that
doesnt taste better with a squeeze of lemon.
What are you doing now?
Im very busy with the School Food Plan, helping schools to
share good practice. From September, cookery lessons will be
compulsory for all children up to the age of 14 and we still have
much work to do helping schools to provide hot meals.
Why is it important?
Not only do we spend 10 billion a year in the NHS dealing with
food-related illnesses, but improving the quality of food in
schools has been shown to improve academic performance.
Jamie Oliver and others have done a fantastic job improving
school dinners, but more children have been eating often
unhealthy packed lunches. We want every child to be given
the opportunity to eat great school food.
s &IND OUT MORE ABOUT (ENRYS 3CHOOL &OOD 0LAN AT
schoolfoodplan.com. Also, read more in Dans diary on page 136.
Petra says: The
easiest way to
achieve those lovely
ribbons of courgette is to use a wide
swivel veg peeler
rather than a knife.
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with brioche buns
& BBQ sauce
The good life?
Keep bees; forage for food;
take a summer course
Raymond Blanc
Restaurant-style sea
bass for 2: step-by-step
Eat yourself healthy
9-day summer diet
27 new recpes
: Cook pizza on the barbecue : Lazy garden lunch in the sun
: Summer party bites : Picnic scones & pies
Love
our
sunshine
recipes
A
ll
t
e
s
te
d
in
theGoodFoo
d
k
it
c
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n
G
u
a
r
a
n
teed to work
firs
t
t
im
e
100%
homemade
JULY 2014
with brioche buns
&BBQsauce
The good life?
takeasummer course
Raymond Blanc
Restaurant-stylesea
bassfor 2: step-by-step
Eat yourself healthy
9-daysummer diet
27newrecpes
Love
our
sunshine
recipes
100%
homemade
JULY2014
BBC magazine
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MICHEL ROUX JR
Tuna tartare with
chilli, ginger & sesame
SERVES 4
PREP 15 mins
COOK 5 mins Easy
450g tuna loin (preferably yellown, as
fresh as possible)
2 spring onions, thinly sliced
1 medium-hot red chilli, nely chopped
2.5cm piece ginger, peeled and grated,
or very nely diced
1 tbsp clear honey
6 tbsp light soy sauce
juice 1 lime (plus extra wedges to serve)
2 tbsp sesame oil
2 tbsp sesame seeds, toasted
4 slices ciabatta
few coriander sprigs, to serve
1 Remove and discard any dark parts
along the tuna. Finely dice the remaining
tuna and put in a large bowl. Stand the
bowl on ice to keep chilled, then add
the spring onions, chilli and ginger, and
mix well.
2 In a separate bowl, mix together the honey,
soy sauce, lime juice, sesame oil and toasted
sesame seeds. Pour onto the tuna and mix
gently to combine. Heat a griddle pan and
toast the slices of ciabatta on each side.
3 To serve, press the tuna tartare into
a 7cm presentation ring on each serving
plate. Carefully remove the ring, garnish
with coriander and serve with ciabatta
toast and wedges of lime.
Two delicious recipes from the new series of
Food & Drink, which is back on BBC Two in July
Food & Drink
Petra says: Tell the shmonger
that you will be eating the tuna
raw. Fish counters should, but dont
always, label that the sh has been
previously frozen, which means you
cant eat it uncooked.
KEN HOM
Quick orange & lemon
chicken with perfect
steamed rice &
stir-fried Chinese
greens
COOK 45 mins Easy
FOR THE CHICKEN
450g chicken breasts, skinned
2 tsp light soy sauce
1 tsp Shaohsing rice wine (or dry Sherry)
1 tsp cornour
1 tbsp groundnut oil
2 tbsp nely chopped orange zest
1 tbsp nely chopped lemon zest
2 tsp sesame oil
FOR THE RICE
long-grain rice to ll a measuring jug
up to 400ml
FOR THE GREENS
1 tbsp groundnut oil
3 garlic cloves, nely sliced
750g Chinese greens, such as choi sum or
pak choi, trimmed and separated
1 Slice the chicken into 2.5cm pieces. Mix
the soy sauce, rice wine and cornour in
a shallow dish. Add the chicken, mix to coat,
then cover and put in the fridge for 15 mins.
2 Put the rice in a heavy pan, measure
600ml water in the jug and pour over. By
easy rule of thumb, the water should come
up above the level of the rice by about
2.5cm, or the top part of your thumb. Bring
to the boil, then simmer until most of the
surface liquid has evaporated this should
take about 15 mins.
3 Cover the pan with a very tight-tting lid,
turn the heat as low as it will go and let
the rice cook, undisturbed, for 15 mins.
There is no need to uff the rice, just let
it rest for 5 mins before serving.
4 To nish the chicken, heat a wok until
very hot, then add the oil. When the oil is
hot and slightly smoking, add the chicken.
Sprinkle over 1 tsp salt along with the orange
and lemon zests. Season with pepper and
stir-fry for 4-5 mins or until the chicken is
thoroughly cooked through.
5 Stir in the sesame oil and cook for 3 mins.
Scatter the coriander over and continue to
stir-fry for 1 min.
6 Meanwhile, to cook the greens, heat a wok
or large frying pan over a high heat until it is
hot, then add the oil. When it is hot and
slightly smoking, add the garlic and season
with salt. Stir-fry quickly (a matter of seconds
or you will burn the garlic), then quickly add
the Chinese greens. Stir-fry for 3-4 mins or
until the leaves have wilted but the stems
remain slightly crisp. Tip the chicken onto
a serving platter and add the greens on
the side. Serve with the rice.
We catch up with Dan Saladino,
producer, reporter and occasional
presenter of The Food Programme
on BBC Radio 4
Jamie Olivers appearance at this years BBC Food
and Farming Awards in May prompted us to return
to the subject of school food. (You can listen to
Jamie presenting an award to this years outstanding
school cook at bbc.co.uk/foodawards.) Theres a lot
to report, and weve been talking to schools about
two big events taking place in September.
Firstly, a change to the curriculum will mean more
emphasis on cooking in the classroom than weve
seen in decades; secondly, all pupils at infant
schools in England will be given free school lunches.
Much of the reporting so far has been from or about
head teachers saying they feel unprepared for
both changes, so were planning to follow some
schools to see how they cope. Listen out for our
programmes as we head through the summer
and into the new school term in September.
Another project underway is an attempt to
document Britains lost or forgotten foods. A few
weeks ago, a range of endangered ingredients were
brought together at a feast organised by Clare
Hargreaves, food writer and Good Food magazine
contributor. Diners gathered in a village hall near
Bristol to experience a unique meal prepared by chef
Richard Davies, featuring Hampshire watercress,
Middle White pork, Kentish cobnuts, Somerset Cider
Brandy, and bread made with beremeal, einkorn and
spelt grains that were historically grown in Britain,
but have all but disappeared accompanied by Three
Counties Perry. It was a fascinating snapshot of
distinctive and regional foods, and The Food
Programmes founding presenter, Derek Cooper, who
passed away in April, would have been very proud.
The Food Programme is on Sundays on BBC Radio 4
at 12.30pm, repeated on Mondays at 3.30pm. To
see a full list of winners of the Food and Farming
Awards, visit bbc.co.uk/foodawards.
Food & Drink
Dans
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0844 581 1366 | bbcgoodfoodfestival.com
Launching at Hampton Court Palace
Join us this August Bank Holiday weekend as
we host the rst BBC Good Food Festival
23-25 August 2014
Great food Chefs Family fun Producers Gardens
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MARK SARGEANT
Chorizo in red wine
SERVES 4 with other tapas
dishes PREP 10 mins
COOK 10 mins Easy
A lovely Spanish tapas dish that needs
only a chilled glass of Sherry and some
crusty bread alongside.
2 tbsp olive oil
1 banana shallot, sliced
300g chorizo, cut diagonally into
2.5cm chunks
2 fresh bay leaves
200ml red wine
1 tbsp at-leaf parsley
Petra says: This
is a lovely light
supper for two,
but you could
extend it for the
family by adding
the chicken legs
and thighs, and
upping the veg.
Instead of the
trompette
mushrooms,
I used dried ceps,
which I soaked in
stock while the
chicken and veg
cooked. They
didnt need frying.
1 Heat a frying pan over a medium heat. Add
the olive oil and shallot, and fry for 2-3 mins
until softened. Add the garlic and chorizo to
the pan, and fry for 3 mins or so, just until the
fat begins to run and the meat turns crispy.
2 Add the bay leaves, pour over the red wine
and bring to a simmer. Bubble away until the
wine has reduced and coats the chorizo.
Season to taste, tip it into a serving dish
and sprinkle over the parsley.
Mark Sargeant is one of the chefs cooking with James
Martin this summer, Saturdays at 10am on BBC One
Saturday Kitchen
JAMES MARTIN
Poached corn-fed
chicken with panache
of vegetables
COOK 15 mins Easy
You may find it cheaper to buy a whole bird
if so, take off the legs and freeze them, or
use in another dish for the next day.
FOR THE CHICKEN
2 organic corn-fed chicken breasts,
on the bone
1 litre chicken stock
25g butter
1 tbsp olive oil
FOR THE VEGETABLES
125g baby turnips
125g Chantenay carrots
75g curly kale, leaves trimmed and
roughly torn
75g frozen peas
25g butter
1 tbsp olive oil
60g black trompette mushrooms (or other
mushrooms) wiped and sliced
1 Put the chicken in a large lidded pan and add
the stock. Cover and bring to the boil, then
reduce the heat and simmer for 20 mins or
until the chicken is cooked through. Lift out
with a slotted spoon and set aside. Bring the
stock back to the boil, then reduce over a
medium heat for about 5 mins. Season well.
2 Carve the chicken breasts from the carcass
(if using a whole bird) and pat dry. Heat a
frying pan over a medium heat, and add the
butter and oil. When the butter has melted,
add the chicken, skin-side down, and cook
for 4-5 mins, turning once.
3 Meanwhile, for the vegetables, bring a large
pan of salted water to the boil. Add the turnips
and cook for 4 mins, then add the carrots and
cook for a further 4 mins. With the water still
boiling, add the kale and peas, and cook for
2 mins more or until all the vegetables are
tender. Drain and keep hot.
4 Heat a frying pan and, once hot, add
the butter and oil. Fry the mushrooms for
2-3 mins or until tender. Gently stir in the
vegetables and season. Divide between
2 shallow soup plates, place the chicken
breasts on top, then ladle over the stock.
James Martin is on Sunday
mornings too, from 10am on
BBC Two, with highlights from
the live shows in Saturday
Kitchen Best Bites. He wIII aIsO be cOOkIn
live at the BBC Good Food Show Summer in
Birmingham from 12-15 June. For more
InfOrmatIOn and tIckets, vIsIt bbcgood
foodshow.com Or caII 0844 581 1341. P
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My sister and I made the Rhubarb crumble trie
(April) for our mum on Mothers Day. We used
the rst crop of rhubarb from our allotment.
Stephanie Robinson, Reading
We love to hear from you and see your photos. Please get in touch at the addresses, opposite
From your kitchen
As an avid foodie, I love
everything from steak
with blue cheese
sauce to quinoa, which is
why I was particularly
impressed by your
article Why going vegan
could be good for
you (May).
I believe
everyone should
know the facts
about different diets
and their benets or
limitations. While I wont adopt a full-time vegan lifestyle,
its lovely to see an exciting yet affordable vegan recipe that
the whole family can enjoy. Your article dispelled the myth
that it is an unachievable, dull or bland diet for hippies, and
Ill certainly try vegan dishes more readily now.
Clare Pallett, Nottingham
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s We aim to make recipes practical,
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STAR
LETTER
Clare wins 12 bottles of Villa Maria Cellar Selection
Sauvignon Blanc (12.99, Majestic), from a
family-owned vineyard in New Zealand. Visit
villamariaestate.co.uk.
I made the Hot cross bun
cupcakes today (from the
Good Food 2014 recipe
calendar). I try to cook one
new meal every week from
the magazine. I think it is
important that children try
new avours, and mine are
the most unfussy kids I know!
Heidi Sayers, West Sussex
Here is my effort at recreating the
cover recipe, Crispy lo tart with
seasonal veg (May). As a student,
each month I really enjoy working
out how I can apply my meagre
budget to your recipes.
Suzie Webb, Leicester
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You can nd all the recipes mentioned
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My seven-year-old daughter, Nancy, loved making
the Chocolate chip hot cross buns (April). She
was delighted that she could replace the usual
dried fruit with chocolate chips! The buns were
light and soft, and very easy to make; shop-
bought ones will taste inferior from now on!
Vicki Parsons, Dorset
Here are my daughters Libby, ve, and Connie,
three, with their Teryaki salmon parcels from
your Cooking with kids feature (June). They had
great fun making them and were really proud
that they had cooked
dinner for everyone.
It was delicious.
Charlotte Stacey,
Essex
I gave your Simnel spiced
breakfast loaf (April) a go
and couldnt help smiling
when I cut into it and
found this beautiful spiral
its even more of a
swirl than the one in
your photo. It tasted
great, too!
Hazel Roberts,
Milton Keynes
Thank you for your wonderful recipe
featured in the July 2013 issue for Chicken,
squash & pesto lasagne. The committee
members and cooks of the Wrington Vale
Royal National LIfeboat Institution branch
are always on the lookout for
delicious, economical, unusual
and make-ahead recipes to
serve at our very popular
annual village supper. The
lasagne proved to be a real hit!
We adapted it to feed 116 guests
a huge success for cooks, servers
and diners alike. Were now in search
of a recipe for next year!
Judy Owen, Bristol
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Ann Turner, a retired deli manager from Shirley, in the West Midlands,
loves to cook with her granddaughter, and bake for her Crafts & Coffee
group. This zesty loaf cake is a family favourite Photograph PHILIP WEBB
From
your
kitchen
In next months New ways tO barbecue chIcken DestInatIOn farm shOps - reat days Out
Campre cOOkIn CrOw-yOur-Own recIpes 5tunnIn frOzen desserts HOw tO hIt yOur 7-a-day ON SALE 2 JULY
TEST KITCHEN VERDICT
This simple fruity cake got the thumbs-up
in our Test Kitchen. Warming the apricots in
the orange juice makes them really juicy,
and keeps the cake beautifully moist.
New teatime treat
Orange & apricot loaf cake
EA5Y

SERVES 8
s
PREP 20 mins
s
COOK 1 hr
175/Oz unsaIted butter, sOftened,
pIus eXtra fOr reasIn
175/Oz drIed aprIcOts, chOpped
zest Of 2 Iare Oranes, juIce Of 1
175/Oz OIden caster suar
3 medIum es, beaten
280/10Oz seIf-raIsIn Our
drOp Of mIIk (OptIOnaI)
50/2Oz IcIn suar
Grease and line a 900g loaf tin with
baking parchment. In a saucepan, heat
the apricots with the orange zest and all
but 1 tbsp of the juice. Simmer gently for
5 mins until the apricots have absorbed
all the juice. Set aside to cool.
2 Beat the butter and sugar in a bowl
until light and uffy. Gradually beat
in the eggs, then fold in the our. Stir
in the cooled apricots. If the mixture
is dry at this stage, add a drop of milk.
3 Scrape the batter into the tin and
smooth the top with a spatula. Bake for
50 mins-1 hr until a skewer inserted into
the middle comes out clean. Cool in the
tin for 10 mins before removing, then
leave on a wire rack to cool completely.
4 Gradually add the reserved orange juice
to the icing sugar, stirring until smooth
and slightly runny. Drizzle the icing in a
zigzag pattern over the top of the cake
and leave to set.
Reader recipe
5HAPE YCUP PECIPE5 WITH U5
Send your recipe to the address on page 145
and you could win a prize. Ann wins 14 Pyrex
products, worth 100, including mixing bowls
and the new 4-in-1 Plus range of cookware.
Visit pyrexuk.com for more information.

BBC GoodFood - July 2014 UK

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